Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin Tofu Pancakes

Name: Sweet Pumpkin Tofu Pancakes
Cuisine: South Korea
Ingredients: 25 g Sweet pumpkin (kabocha) (25 g); 10 g Tofu (10 g); 75 g All-purpose flour (75 g); 10 g Tagatose (10 g); 15 g Milk (15 g); 3 g Cooking oil (3 g)

단호박두부팬케이크

Dessert · Grilled

DessertsCourse

340kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Sweet Pumpkin Tofu Pancakes

Not spicyVegetarianContains: dairy, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Sweet pumpkin (kabocha)단호박(25 g)
25 g
Tofu두부(10 g)
10 g
All-purpose flour밀가루(75 g)
75 g
Tagatose타가토스(10 g)
10 g
Milk우유(15 g)
15 g
Cooking oil식용유(3 g)
3 g

Nutrition per serving

340kcal

53.3gCarbs

11.2gProtein

9gFat

6.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Steam the sweet pumpkin in a steamer, peel it, and mash it.
Blend the mashed sweet pumpkin, tofu, and milk in a blender.
Sift the flour and tagatose through a fine sieve.
Mix steps 2 and 3 to make the pancake batter.
Add cooking oil to a pan and cook the pancakes over low heat.
Place on a plate.

💡 TipMaking the batter yourself with sweet pumpkin, tofu, and flour instead of pancake mix reduces added sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.