Double Pumpkin Pancake
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Description
I've been making pumpkin pancakes from various recipes but just feel something is missing. So I decided to add some texture to it. It turned out to be so delicious! Serve pancakes with maple syrup and butter.
Ingredients
- ½ cup finely chopped pumpkin seeds
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ⅓ cups milk
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 medium egg
- 2 tablespoons white sugar
- 1 teaspoon vegetable oil
Directions
- 1. Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
- 2. Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
- 3. Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.
Nutrition Facts
serving: 4 servings
calories: 559.8 kcal
carbohydrates: 41.8 g
protein: 12.9 g
saturated fat: 6.8 g
cholesterol: 53 mg
sodium: 906 mg
fiber: 5 g
sugar: 12.5 g
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