Surely upon reading the title Tamale Pancakes you all thought, as I did, that there had to be a mistake. But no, this delicious recipe of pancakes was gifted to me by the Federación Mexicana de Diabetes A.C (“The Mexican Federation of Diabetes”) to share with you all and to learn that there are many ways to enjoy life without risk.
INGREDIENTS for Tamale Pancakes
- 1/2 teaspoon pumpkin seeds
- 1/2 teaspoon of peanuts
- 1 cup of flour
- 1 teaspoon baking powder
- 1/2 teaspoon of sugar
- a pinch of cloves, cinnamon and ground ancho chili
- 1/4 cup cooked pumpkin puree
- 1 1/2 cup chicken broth
- 1/4 cup of grated apple
- 1/4 cup of fat free cottage cheese
- 1/2 chipotle chile in adobo
- 1/2 teaspoon of the chili adobo
- 1 tablespoon of canola oil
- 1 egg white
INSTRUCTIONS
Toast the pumpkin seeds in a frying pan, and remove them when they start to explode so they do not burn. Toast peanuts until lightly browned.
Mix the flour with the baking powder, sugar, cloves, cinnamon and ground ancho chili. Add the seeds and peanuts. Add the cooked pumpkin puree and the chicken broth. Mix very well until everything is perfectly integrated. Add the apple sauce, cottage cheese, chipotle pepper, adobo chili, and the tablespoon of oil. Mix well. Incorporate the egg white. Adjust the amount of broth to obtain a smooth consistency.
Spray a non-stick pan. Cook the pancakes about 2 minutes per side or until they are firm.
Serve with a little syrup without sugar or with salsa.
Another delicious and nutritious recipe for breakfast is the Panqueques de Avena
