Ingredients (for 2 people)
- 100g (1 bag) pancake mix
- 120g pumpkin puree
- 165ml non-dairy milk (we used soy milk)
- salt to taste
- pepper to taste
To prepare the pumpkin purea cut the pumpkin in cubes without removing the skin and cook in the oven at 180°C for approximatively 20 minutes. When cold peel the pumpkin cubes and put them through a food mill and the pumpkin purea is ready.
Add to the pancake mix the pumpkin puree, the soy milk, salt and pepper: blend the ingredients by hand or mechanically until there are no lumps.
Put 3 spoonfuls of batter in a hot non-stick pan, previously greased, cook until the top of the pancake is almost dry; flip the pancake with a spatula and cook the other side for about 2 minutes.
For the dressing chop the rosemary, the sage and the garlic, add them to the soy yogurt and season with salt and pepper.
Dress the pancakes with the yogurt sauce and bon appetit!