Savoury pumpkin & coriander pancakes

15 janv. 2020par Diane Fastrez

Agricool grows fresh fruits and vegetables, without pesticides and in the cities - less than 15 km away from where you live.

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For the pancakes

  • 300g of pumpkin
  • 1 egg
  • 10cl milk
  • 30g of butter
  • 150g of flour and 1 sachet of baking powder

For the cream

  • 1 tub of fresh coriander
  • 1 Greek yogurt
  • Salt and pepper


  1. Peel and cut the pumpkin into large pieces and put it in the oven at 180°C for 20 minutes.
  2. Once cooked and cooled, mix it with the milk.
  3. Add the melted butter, egg, flour and baking powder and whisk. The mixture should not be too liquid. Season with salt and pepper.
  4. For the cream, mix the Greek yoghurt with the chopped fresh coriander, salt and pepper.
  5. It's baking time. In a buttered or oiled frying pan, cook one ladle of dough at a time. Turn your pancake over when bubbles begin to appear around the edges.

There you go, enjoy!

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