Baked Pumpkin Jeon

Baked Pumpkin Jeon is a delightful Korean twist on traditional pancakes, featuring the natural sweetness of pumpkin and a crispy texture, all while adhering to Paleo principles. This dish is perfect as a light meal or snack, showcasing the comforting flavors of autumn.

Ingredients

• Pumpkin puree - 200 grams
• Almond flour - 50 grams
• Eggs - 2 large
• Green onion - 30 grams, finely chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons, for greasing

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the pumpkin puree, almond flour, eggs, chopped green onion, minced garlic, grated ginger, coconut aminos, salt, and black pepper. Mix until the batter is well combined.
3. Spoon the batter onto the prepared baking sheet, forming small pancakes about 10 cm in diameter.
4. Lightly grease the tops of the pancakes with coconut oil.
5. Bake in the preheated oven for 20 minutes or until the edges are golden brown and the centers are firm.
6. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 210
• Protein: 7 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from pumpkin, which can help boost immune health.
• High in fiber, promoting digestive health and satiety.

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