Oven Pumpkin Pancakes

Did you know that pumpkin pancakes can be cooked in the oven, not just fried in a pan? It really is! As a result, you will get an equally tasty, but definitely more healthy dish, because the advantages of baking over frying are known to everyone. In addition, you will save energy, since you do not have to stand at the stove, watch the pancakes and turn them over. Conveniently! By the way, therefore, pumpkin pancakes can be made for breakfast: just combine all the ingredients of the dough, put in portions on a baking sheet, send to the oven and calmly go about your morning chores.

Ingredients

• pumpkin pulp - 400 g
• eggs - 3 pcs.
• sugar - 1 tbsp. l.
• flour - 200 g
• natural yogurt - 2 tbsp. l.
• soda - 1/2 tsp.
• vegetable oil - 1 tsp.

Directions

1. Prepare a baking sheet for baking pancakes in the oven. Line it with baking paper and brush with vegetable oil. Heat the oven to 190 ° C. Grate the pumpkin pulp on a coarse grater. Throw in a sieve, leave for 15 minutes, then squeeze out excess juice. Transfer the grated pumpkin to a bowl.
2. Add eggs, natural yogurt, sifted flour and sugar to the pumpkin. Mix thoroughly with a spatula. The dough should have the consistency of thick sour cream.
3. Leave the pancake dough at room temperature for 20 minutes. Then place a tablespoon on a baking sheet in portions at some distance from each other.
4. Cook the pancakes in the oven for 15 minutes. Then remove the pan with pancakes, turn them over with a spatula and bake for another 10 minutes. Serve warm or cold.