Double Pumpkin Pancake recipe
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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
Nutrition Info
- 559.8 caloriescarbohydrate: 41.8 gcholesterol: 53 mgfat: 40 gfiber: 5 gprotein: 12.9 gsaturatedFat: 6.8 gservingSize: -sodium: 906 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Double Pumpkin Pancake
Directions
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Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
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.
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.