Search Menu
Cookie policy
This website use cookie, including third parties, to function properly and to send advertisements in line with your preferences. For more info or refuse consent, see our Cookie Policy. By continuing navigating, you accept the use of cookies.

Pumpkin and chocolate pancake

Date: September 17, 2021

If you love pumpkin and you like to use it in the kitchen as an ingredient for your desserts, if you also love pancakes, then, you will love the pancakes of this recipe to madness!

Very soft, fragrant and wholemeal, these pancakes are the perfect example of how pumpkin makes everything tastier. The recipe is quick and the final result is guaranteed. These pancakes are wholemeal, low fat, high in fibre and low in sugar.
Let’s find out more about the protagonist of this sweet recipe, pumpkin.

What is a pumpkin?

The pumpkin is very nutritious and low in calories. In the kitchen is an extremely versatile food, lending itself well both cooked in savoury dishes, both sweet.
The pumpkin is winter but belongs to the same family of cucumber and melon plants.
Technically, it’s a fruit because it contains seeds. But in terms of nutrition, it’s more like a vegetable.
The pumpkins are generally round and orange, although the size, shape and colour may vary depending on the variety. They have a thick, smooth and ribbed outer skin, as well as a stem that connects the pumpkin to its leafy plant. Inside it has the pulp and a cavity that houses ivory seeds covered with filamentous pulp.

Of the pumpkin, you can eat everything: the seeds, the leaves and the outside are all edible.


Pumpkins are rich in a variety of nutrients, including fibre, vitamins, minerals and antioxidants.
Most of the health benefits of pumpkin include its micronutrients, including beta-carotene and vitamin A.

Immune system

The pumpkin gives you a good dose of beta-carotene, which is partially converted to vitamin A.
Recent research has shown that vitamin A is particularly important for strengthening the lining of intestinal membranes, making them more resistant to infections.

Other micronutrients present in the pumpkin that intervene in favour of the immune system are vitamins C and E, iron and folate.

Eyesight and health

The pumpkin is rich in beta-carotene, which helps maintain clear vision by helping the retina to absorb light. Second, the combination of other vitamins and minerals in the pumpkin can protect against senile macular degeneration.

Healthy skin

The antioxidants present in the pumpkin are important for the health of the skin. These include beta-carotene and vitamins C and E. Beta-carotene, in particular, can protect your skin from the sun’s harmful UV rays. Eating foods with beta-carotene can also help improve the appearance and texture of the skin.

Heart health

Eating fruits and vegetables is generally healthy for the heart. In addition, pumpkin has specific nutrients that are good for the heart’s health. The fibre, vitamin C and potassium present in it can help improve blood pressure and cholesterol levels.

Metabolic syndrome

Eating foods rich in beta-carotene, such as pumpkin, can help reduce the risk of metabolic syndrome but also hypertension, poor blood sugar control and high levels of triglycerides, factors that increase the risk of heart disease and diabetes.

Good and healthy our tasty pumpkin and chocolate pancakes!

Pumpkin and chocolate pancake


  • 100 g pumpkin cooked and pureed
  • 1 egg
  • 40 g Erythritol
  • 50 g oatmeal biscuit taste
  • 50 g spelt flour
  • 100 g vegetable soya yoghurt with no added sugar or lean white yoghurt 
  • 3 g vanilla yeast for cakes
  • Salt to a pinch
  • Flavouring vanilla
  • Cinnamon powder, nutmeg, ginger powder
  • Grated orange peel
  • 10 g Hazelnut and Choco cream


  1. First remove the outer part of the skin, the most leathery. Cut the pumpkin into cubes and cook in the microwave for 10' at 900w or in a saucepan with hot water.

  2. Blend the cooked pumpkin with a hand blender and add the spices, yoghurt, erythritol, vanilla aroma, egg and mix.

  3. Incorporate flour, salt and vanilla yeast.

  4. Cook the pancakes on a non-stick pan, first on one side and then on the other.

  5. Finish the recipe with chocolate cream and a sprinkling of powdered sugar or erythritol powder.


There are many ways to use a pumpkin in the kitchen and put it into your own diet. Savoury recipes such as soups, velvety, risotto and pasta, and many others, or sweet recipes of all kinds, pumpkin is a versatile and valuable food for our health. These pancakes are made so fluffy and tasty right from the pumpkin!

Sharing is Caring!

Opinions, doubts, requests: leave us a comment

Shop safely on IAFSTORE
10% extra discount on the first order