Enjoy this excellent recipe for pumpkin pancakes with carrots and mashed potatoes from the leftovers of the previous day's meal, with their rich flavor they are ideal for lunch, the best of all is that they are baked instead of fried .
Learn more about Yamilette González
Ingredients12 portions
Preparation
Preheat the oven to 200 ° C.
In a bowl, mix the carrot, pumpkin, mashed potato, peas and yellow corn.
Add the eggs, garlic, wholemeal flour, onion, Parmesan cheese, season with salt and pepper to your liking. Reserve.
With the help of a spoon, place on a baking sheet with waxed paper forming the pancakes, spray cooking spray and bake for 20 minutes or until the pancakes are golden, remove from the oven and serve with salad.
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