Pumpkin Oat Pancakes

1. 1 Pumpkin≈ $2.80 per kg 150 g
2. 2 Rolled oatspack 400 g ≈ $2.60 40 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Kefirpack 900 ml ≈ $2.21 50 ml
5. 5 Baking powder 2 g
6. 6 Cinnamon to taste
7. 7 Plain yogurtpack 300 g ≈ $2.10 40 g
8. 8 Sunflower oil 4 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and seed the pumpkin¹, grate it finely, then mix with oats, egg, kefir⁴, baking powder and cinnamon, and let stand for 10 minutes.

2. Heat a 20 cm skillet over medium heat, uncovered, and cook the pancakes 3 minutes per side until golden.

3. Drop batter onto the skillet in portions, shaping round patties about 8–9 cm in diameter.

4. Flip the pancakes only when the edges set and bubbles appear; continue frying over medium heat for 3 minutes on the other side until golden and the center is dry.

5. If needed, press gently with a spatula to soften the dry center without over-drying.

6. Serve hot with yogurt; if desired, add an extra spoonful of kefir⁴ or honey.

7. Substitute pumpkin¹ with zucchini and oats with crushed buckwheat; prepare the batter a day ahead and refrigerate, then reheat on a skillet.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.