Double Pumpkin Pancake
Description
Pumpkin puree and toasted pumpkin seeds are a tasty duo in these double pumpkin pancakes; serve with maple syrup and butter.
Ingredients
•
1/2 cup finely chopped pumpkin seeds
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1/2 cup whole wheat flour
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1/2 cup all-purpose flour
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1 teaspoon ground cinnamon
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1 teaspoon baking powder
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1 teaspoon salt
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1 1/3 cups milk
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1 cup pumpkin puree
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1/2 cup vegetable oil
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1 medium egg
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2 tablespoons white sugar
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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.