Gluten-free Ķirbju pankūkas, Latvian pumpkin pancakes
Ķirbju pankūkas are traditional Latvian pancakes made with grated pumpkin. Slightly sweet and soft, they are perfect for breakfast, brunch or even dessert. This recipe offers a gluten-free version, while maintaining the authentic texture and flavors.
Ingredients
- 300 g grated pumpkin (raw)
- 2 eggs
- 100 g rice flour (or gluten-free flour mixture)
- 100 ml of milk (or vegetable milk)
- 2 Tbsp sugar (adjust according to your preferences)
- 1 tsp gluten-free baking powder
- 1 pinch of salt
- 1 tsp cinnamon (optional)
- Vegetable oil for cooking
Preparation
- Prepare the pumpkin: Peel and finely grate the pumpkin. If the pumpkin releases a lot of liquid, lightly drain the grated pulp with your hands to prevent the dough from being too liquid.
- Prepare the dough: In a large bowl, beat the eggs with the milk and sugar until smooth. Then add the rice flour, baking powder, salt and cinnamon (if using). Mix well to avoid lumps. Finally add the grated pumpkin and mix until the dough is smooth.
- Cooking pancakes: Heat a frying pan with a little vegetable oil over medium heat. Drop spoonfuls of batter into the pan to form round pancakes approximately 7-8 cm in diameter. Cook each crepe for about 2 to 3 minutes on each side, until golden brown and cooked through.
- Serving Ķirbju pankūkas can be enjoyed hot, plain or with a drizzle of honey, maple syrup, or even a little crème fraîche. They can also be served with applesauce for a slightly tangy taste.