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Kaka Kadu Halvai – Persian Pumpkin Pancakes

Kaka Kadu Halvai – Persian Pumpkin Pancakes

Persian Pumpkin Pancakes are low carb, light, fluffy, healthy and gluten-free.

Course Dairy-Free, gluten-free, low carb, milkfree, pancakes, Pumpkin, vegetarian
Cuisine gilan, iranian cuisine, iranian food, Persian Food
Keyword Kaka Kadu Halvai – Persian Pumpkin Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 Pancakes
Author Labsalliebe

Ingredients

INGREDIENTS FOR KAKA KADU HALVAI - PERSIAN PUMPKIN PANCAKES

  • 4 cardamom pods
  • 1 handful walnuts
  • 100 ml rice milk
  • 100 g raw cane sugar
  • 1 tsp rose water
  • 2 organic eggs
  • 150 g rice flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 200 g pumpkin purée
  • Coconut oil for frying

TOPPINGS FOR KAKA KADU (Optional)

  • Walnuts
  • Date syrup
  • Fresh figs
  • Blueberries
  • Pomegranate seeds
  • Powdered sugar

Instructions

PREPARATION KAKA KADU

PREPARE THE SPICES

  1. Lightly crush the cardamom pods, remove the seeds, and grind them in a mortar.

  2. Roughly chop the walnuts.

MIX THE BATTER

  1. Whisk rice milk, sugar, rose water, and eggs in a bowl.

  2. Add rice flour, baking powder, cardamom, and salt. Mix until smooth.

ADD PUMPKIN PURÉE AND WALNUTS

  1. Fold in the pumpkin purée and chopped walnuts. Let the batter rest for 30 minutes.

FRY THE PANCAKES

  1. Heat coconut oil in a pan over medium heat.

  2. Spoon small portions of batter into the pan.

  3. In a medium pan, you can make 4 pancakes at once.

SERVE WARM

  1. Dust with powdered sugar or drizzle with date syrup.

  2. Add pomegranate seeds, figs, and blueberries on top.