- 1/2 cup finely chopped pumpkin seeds
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cups milk
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 medium egg
- 2 tablespoons white sugar
- 1 teaspoon vegetable oil
- 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.
05/11/2019
recipepes.com
double pumpkin pancake, recipe
PT15M
PT1H
5
455 calories
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