glutenfrei

Gluten-free pumpkin and sesame pancakes

These super delicious vegan, gluten-free and low-histamine pumpkin sesame pancakes are perfect for a cozy weekend breakfast.

This recipe is   

  • vegan  
  • suitable for a low-histamine diet  
  • lactose-free  
  • gluten-free  

Preparation time   

20 minutes  

Ingredients for 1 person  

For the pancakes  

  • 200 g Hokkaido pumpkin  
  • 20 g coconut blossom sugar  
  • 180 g glutinous rice flour  
  • 50 g sesame seeds (1)  
  • coconut oil  

As a topping  

  • Cinnamon  
  • Maple syrup  

Pumpkin and sesame pancakes preparation  

  • Wash, clean and cut the Hokkaido pumpkin into small cubes.  
  • Bring a pot of water to a boil and simmer until the pumpkin is tender.  
  • Strain the pumpkin and purée finely.  
  • Knead coconut blossom sugar and glutinous rice flour into a dough.  
  • Add more glutinous rice flour if needed until the dough no longer sticks to your hands.  
  • Heat coconut oil in a pan.  
  • Form some dough into a ball, roll it in sesame seeds, and then flatten it with your hands.  
  • Fry in a pan until golden brown on both sides.  
  • Refine with maple syrup and cinnamon.

Our HistaFood tip  

For a low-fructose version, you can sweeten the pancakes with rice syrup instead of coconut blossom sugar and use rice syrup and cinnamon as a topping. Our organic apricot fruit spread or our organic pumpkin seed & pistachio protein spread also go perfectly with them.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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