Recipe for Pumpkin and Zucchini Pancakes. Calorie, chemical composition and nutritional value.

Pumpkin and zucchini pancakes are a tasty and healthy tomorrow that even children won’t be fussy about.

INGREDIENTS

Grated pumpkin – 1.5 cups
Grated zucchini – 1.5 cups
Green onions – 4 pods (finely chopped)
Basil – 2 tbsp. (finely chopped)
Eggs – 2 pcs.
Wheat flour – ½ cup
Baking powder – ½ tsp.
Olive oil

COOKING

Place all ingredients in a deep bowl. Season to taste with spices, salt and pepper. Mix to get a uniform consistency.
Heat the olive oil over medium heat in a non-stick frying pan.
From the resulting mass we make flat cakes with our hands. Place them in a preheated frying pan for 2-3 minutes, then turn them over and fry for another 2-3 minutes on the other side until golden brown and crispy.
We do the same with the remaining mixture.
Place the finished pumpkin and zucchini pancakes on a kitchen towel to get rid of the oil.
Serve hot or cold with a dollop of sour cream or chili sauce.
The resulting hash browns can be made into a veggie hamburger. To do this, place lettuce, tomatoes, cheese and zucchini pancakes coated with sour cream on a bun with sesame seeds. Bon appetit!

Pumpkin pancakes with zucchini

Thanks to this recipe you can prepare a delicious and satisfying breakfast. The two vegetables go well together, and the herbs add more flavor to the dish. Garlic is added for piquancy, but if you don’t need extra flavor, this ingredient can be omitted.

Ingredients:

Large young zucchini;
325 g pumpkin;
egg;
a couple of pinches of salt;
0.5 teaspoon pepper;
a head of garlic;
vegetable oil;
a bunch of dill;
corn flour.

Cooking method:

Pumpkin and apple pancakes

Many people like this dish for its simplicity and speed of preparation, and what else could be more important for breakfast? Pancakes are delicious not only hot, but also cold. You can cook them not only in a frying pan, but also in the oven.

Ingredients:

225 g peeled vegetable;
4 medium apples;
a pinch of cinnamon;
2 eggs;
6 tbsp. spoons of granulated sugar;
75 g raisins;
a pinch of salt;
300 ml kefir;
8 tbsp. spoons of flour.

Cooking method:

Improvisation with pancakes

In fact, the ingredients can be changed to suit your tastes. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-squash pancakes, in addition to the main ingredients, you can add carrots, which is an equally healthy product.

Zucchini-pumpkin pancakes, which are prepared with grated carrots, are especially tasty.

Some people add oat bran, raisins, cottage cheese, and milk. Some people add apples or other fruits. For spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add sour milk or kefir to the dough. Sometimes baking powder is added

Pumpkin pancakes with potatoes

A fairly satisfying option that can be served for any meal, replacing more high-calorie dishes. You can serve them with meat or salad, as well as various sauces. Even a novice cook can prepare such pancakes, since everything is extremely simple.

Vegetable fritters are one of the most popular topics. Pumpkin squash pancakes are simple to make but healthy. After all, they cook very quickly, and that is why most of the vitamins and other useful substances are retained in them. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.

Zucchini-pumpkin pancakes
Ingredients
Improvisation with pancakes

Zucchini-pumpkin pancakes

Vegetable pancakes are prepared, usually in a hot frying pan or pancake maker, with a small amount of oil. Therefore, they turn out golden brown and with a crispy crust. If you want to avoid a large amount of oil, you can fry in a special frying pan with a non-stick coating. After frying, the pancakes can be placed on a napkin to drain the oil.

It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.

In order for the zucchini-pumpkin pancakes to be tasty and low-fat, it is better to fry them in a non-stick frying pan

Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. A large number of tasty and healthy dishes are prepared from them, in various combinations. Pumpkin is an even more healthy and tasty product in its own way. This is one of the cheapest vegetables.

Pumpkin seeds are also useful if you dry them and then chew them like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and housewives often have to find various solutions that will make the most picky people eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One of the options is zucchini-pumpkin pancakes, which can be easily and quickly prepared at home.

Ingredients

Small pumpkin – 0.5 pcs.;
Medium zucchini – 2 pcs.;
Garlic cloves – 2 pcs.;
Chicken egg – 1 pc.;
Cheese – 50 g;
Parsley – 1 bunch;
Flour – 5 tbsp. l.;
Nutmeg, pepper, salt - to taste.

Zucchini and pumpkin pancakes: recipe

When starting to prepare pancakes, the first thing you need to do is prepare the vegetables. Rinse and wipe thoroughly. Peel the garlic cloves. Break the egg and pour into a suitable container. Cut off the cheese, prepare the flour and spices.

Peel the pumpkin from seeds and peel. Sometimes the pumpkin is baked to make it softer. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to grate them separately, and then squeeze out the juice, and only then mix them with the rest of the ingredients. It is possible in another, convenient order. This will not change the taste and benefits. After thoroughly beating the egg, pour it over the grated vegetables and cheese. Chop the parsley and pour into the resulting mixture. Salt, pepper, add nutmeg and mix.

Add flour to the resulting mixture, simultaneously stirring until the mass becomes viscous like sour cream.

Pour a little vegetable oil into a frying container (pancake pan, frying pan, etc.) and then heat it thoroughly. Place in a frying pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the simplest recipe for making pancakes.

Improvisation with pancakes

Zucchini-pumpkin pancakes, which are prepared with grated carrots, are especially tasty.

Healthy zucchini and pumpkin pancakes (video)

Pancakes can be served with sour cream. For those who love sweets, you can have it with condensed milk or jam. Bon appetit!

Recipe for zucchini and pumpkin pancakes (photo)

First of all, you should prepare the products that will be needed in the process of making pancakes

Wash the zucchini and pumpkin, peel them and grate them on a coarse grater. Add garlic

Be sure to add salt and ground black pepper to the vegetables to taste. Also add flour and egg

Now add chopped herbs to the dough and mix everything thoroughly

Pour sunflower oil into a frying pan and heat it well. Carefully place a tablespoon of pancakes and fry until golden brown.

Be sure to fry the pancakes on the second side

It is best to serve zucchini and pumpkin pancakes hot. Bon appetit!

Pumpkin and zucchini pancakes are not only a tasty, but also a healthy treat. They are served for breakfast, lunch or afternoon tea. At the same time, the dish remains tasty even after it cools down. Pancakes are stored in the refrigerator for several days.

Considering the low cost of the main ingredients, pumpkin and zucchini pancakes are sure to become a favorite dish in the family. They are quick and easy to prepare, so they are also a great solution when unexpected guests show up on the doorstep.

Advice! Even overripe and stale fruits are suitable for making pancakes. You can use any type of zucchini.

The main advantage of pumpkin is its ability to remove waste and toxins from the human body, as well as stabilize the gastrointestinal tract. It improves metabolism, normalizes water-salt balance and increases hemoglobin. The presence of a large amount of vitamins A, B2, B3, B1, B9, B6, PP, C, as well as iron, magnesium and zinc make it indispensable for people suffering from hypertension, diabetes and atherosclerosis.

Zucchini will provide the body with fiber, phosphorus, beta-carotene, ascorbic acid, retinol and manganese in large quantities. Among the vitamins, it contains A, E, C, PP and representatives of group B. The vegetable is recommended to be included in the diet of people with anemia, high blood pressure, and metabolic disorders. The presence of useful components allows you to have a positive effect on the functioning of the liver and kidneys.

Ingredients

Servings: – +

pumpkin 300 gr
zucchini 300 gr
flour 100 gr
chicken egg 1 pc
vegetable oil 2 tbsp. l.
table salt to taste

Calories: 95.12 kcal

Proteins: 4.22 g

Fat: 1.5 g

Carbohydrates: 16.55 g

25 min. Video recipe Print

Then the zucchini is cooked. It is washed under running water and cut in half. After this, the seeds are removed from the zucchini. Grate the zucchini on a coarse grater along with the peel. The resulting liquid is squeezed out.

Break an egg into the pumpkin and zucchini.

Pancakes are fried for 2 minutes on each side. Turn over using a wooden spatula. The pancakes need to be stewed; to do this, 1 minute before the end of frying, cover the frying pan with a lid and let the pancakes cook.

Place the finished pancakes on a plate previously covered with a paper towel. This will get rid of excess oil.

Pumpkin and zucchini pancakes are ready to eat. They go perfectly with sour cream. They can also be served without additional ingredients. To diversify the taste, garlic, favorite herbs and spices are added to the pancakes.

Pumpkin and zucchini, although distant relatives, still have certain similarities. So, the pulp of these vegetables, although not a high-calorie product, perfectly saturates. And by preparing pumpkin or zucchini pancakes for dinner, you will get a light but satisfying dish at the same time.

Zucchini-pumpkin pancakes

It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.

In order for the zucchini-pumpkin pancakes to be tasty and low-fat, it is better to fry them in a non-stick frying pan

Preparing vegetables

If you decide to bake pumpkin pancakes, be sure to remove the thick skin. The core must be removed. You will only need the pulp.

An exception is made for young “milk” zucchini. There is no need to remove the delicate skin, since it contains many substances beneficial to the body. The same rule applies to the inside: the seeds of such zucchini have not yet sprouted, so there is no need to cut them out.

Old zucchini must be peeled, cutting out the center at the same time.

Pumpkin pancake recipes - quick and tasty

First we will prepare pancakes from pumpkin pulp.

Classic pumpkin pancakes

Golden brown crust and golden center – how can you resist such a culinary masterpiece? These fatties are perfect for breakfast. You can take them with you for a quick snack at work or while walking.

You will need:

pumpkin pulp – 410 grams;
chicken eggs - two pieces;
flour - five large heaped spoons;
salt, vanillin, nutmeg - follow your taste.

Preparation:

Grate the pumpkin and add all the other ingredients. Mix thoroughly to obtain a homogeneous mixture.
Heat a frying pan with oil and bake small pancakes, frying them on both sides.

To remove excess oil, place pancakes on paper towels.

They are served straight from the pan with jam or vanilla sauce.

Pumpkin pancakes in the oven

For a child, you can fry pumpkin pancakes in the oven. They will not be as greasy as those cooked in a frying pan. The main thing is not to forget to turn them over!

Ingredients:

grated pumpkin pulp - filled liter jar;
eggs - three pieces;
granulated sugar - a large spoon;
sour cream 15% (can be replaced with yogurt) - two spoons;
soda on the tip of a knife;
flour - one and a half cups.

Preparation:

First let's assemble the dough. You need to drain the released juice from the pumpkin. Add the remaining ingredients to the pulp and mix. As a result, you should get a dough that resembles the consistency of good sour cream.
Preheat the oven to +180.
Line a baking tray with baking paper and grease it with vegetable oil.
Now take a large spoon and use it to spread the dough: one spoon - one pancake. Leave good spaces between them to prevent the dough from sticking together in one strip.
Cook on one side for 15 minutes. Then remove the baking sheet and turn the pancakes onto another and leave for another 10 minutes.

They can be served both hot and cold.

Pumpkin pancakes - recipe with cottage cheese and apples

In this design, they are very reminiscent of delicious cheesecakes. The characteristic vegetable taste is practically absent.

Ingredients:

pulp – 310 grams;
cottage cheese – 110 grams;
apple;
egg;
baking powder;
granulated sugar - two spoons;
a handful of raisins;
salt;
kefir.

Preparation:

Grate the pumpkin.
Mix and thoroughly grind the cottage cheese with the egg and sugar. Combine both components - vegetable pulp and curd-egg mixture.
Add flour to the mixture and gradually add sour milk, constantly stirring the dough. It should turn out thick like sour cream.
Cook the pancakes in oil heated in a frying pan, frying on both sides.

The taste of these pancakes goes well with cranberry jam. But you can also serve it traditionally - with sour cream or honey.

Pumpkin pancakes - recipe with apples and kefir

Thanks to the presence of kefir in the recipe, the pancakes are tender and practically melt in your mouth.

Ingredients:

pumpkin – 410 grams;
eggs - two pieces;
apples - two pieces;
granulated sugar - two spoons;
kefir – 100 ml;
flour;
vegetable oil for frying.

Preparation:

Grate pumpkin and apples.
Mix with eggs, kefir and granulated sugar.
Now add flour little by little until the dough becomes thick like rich sour cream.

Bake the pancakes on both sides and serve hot.

To improve the taste, pumpkin pulp can be pre-baked in the oven. After this, mash into a puree and use to prepare dough. It will only benefit from this.

Zucchini pancakes - simple and delicious recipes with photos

You can make many delicious dishes from zucchini, but they are especially good in pancakes.

Classic zucchini pancakes

Pancakes prepared according to this recipe can be served both hot and cold.

Ingredients:

zucchini - two small;
eggs - two pieces;
flour - five tablespoons;
salt, pepper, chopped herbs - to taste.

Preparation:

Peel the zucchini, cut out the core and grate. If too much juice has formed, the excess must be drained.
Mix zucchini with egg, salt and pepper. Add flour little by little – the dough should be neither thick nor runny. You may need a little more flour than indicated in the recipe.
Pour oil into the frying pan and heat it well. Fry the pancakes on both sides.

Serve with sour cream.

Zucchini pancakes - recipe with minced meat

This dish can also serve as a full-fledged main dish, for example, it can be served for dinner. Minced meat can be anything - meat or fish.

Ingredients:

zucchini;
minced meat – 300 grams;
onion - two heads;
two eggs;
flour - three heaped spoons;
salt and pepper - to taste.

Preparation:

Peel the onion and chop in a blender. Mix it with minced meat. Salt and pepper to taste.
Grate the zucchini and combine all the ingredients.
Place the resulting dough on a well-heated frying pan. Pancakes need to be fried on both sides.

Serve hot, topped with sour cream.

Sweet zucchini pancakes recipe

This recipe is intended specifically for children. The pancakes turn out tender and moderately sweet.

Ingredients:

flour – 210 grams;
grated zucchini pulp – 550 grams;
granulated sugar - two spoons;
egg;
salt;
a pinch of salt.

Preparation:

Mix all the ingredients from the recipe.
Bake the pancakes in a preheated frying pan. Don't forget to add oil.

Sweet pancakes are best served with sweet sauce or jam. You can pour honey or condensed milk over them.

To prevent vegetable pancakes from sticking during frying, place them in a well-heated frying pan. Then you are guaranteed to get a beautiful golden crust.

Step 1: Prepare the pumpkin.

Cut the pumpkin into two or more parts and separate the skin from the pulp by cutting it with a knife. Be careful, sometimes the pumpkin skin is very thick and you can cut yourself if you are careless.

Step 2: Prepare the zucchini.

Zucchini is easier to peel than pumpkin. Just use a special vegetable peeler. Don't forget to rinse the vegetables thoroughly under running water.

Step 3: Prepare the onion.

Divide the onion into two halves and remove the husk, remove the remaining root and top.

Step 4: Prepare the dough.

All vegetables: onions, zucchini and pumpkin; grind using a grater. Place in a deep bowl and mix together, add salt, if you want, add pepper to taste, and mix again. Add flour, eggs and baking powder. Mix all the ingredients thoroughly, I will not say that there should be no lumps, since the vegetables are grated quite coarsely, but you should get a relatively homogeneous mass.

Step 5: Fry the pancakes.

Heat a frying pan with plenty of oil; it should not completely cover the pancakes so that they float in it, but should cover them at least half the height. If necessary, add oil during cooking. Using a tablespoon, place the prepared vegetable mixture onto a hot frying pan. Fry first until golden brown, turn over and continue frying on the other side. On average, it takes about 3-4 minutes
to fry on each side.
Place the finished pancakes on a paper towel, this is necessary in order to free the dish from excess oil.

Preparation

1. Add baking soda and stir well. Leave for 5-6 minutes. During this time, many small bubbles will appear on the surface of the kefir. This indicates that the soda reacted with an acidic environment.

2. Beat in the egg. Stir with a hand whisk until evenly distributed.

3. Peel the pumpkin and remove seeds. Rinse and dry with a napkin. Grate using a large hole grater. Add to kefir mass. Stir.

4. Rinse young or mature zucchini. Remove seeds and skin from mature zucchini. Grate on a large grater. Add to other ingredients.

5. Add sifted flour. Mix it into the dough in a circular motion so that there are no lumps.

6. Rinse the sprigs of dill and parsley, dry and finely chop the leaves. Add herbs, Italian herbs, ground pepper and salt to the bowl with the dough. Stir. Choose spices according to your taste.

7. Heat the oil in a frying pan. It should be hot. Add a few pieces with a spoon. Fry over moderate heat until golden brown on both sides, 1-1.5 minutes on each side will be enough.

8. Place the pancakes on a paper towel for a couple of minutes to absorb excess oil. Serve the finished pancakes with sour cream. They are very tender and soft, perfect for breakfast or snack.