Double Pumpkin Pancake

Prep Time:
20 mins

Cook Time:
15 mins

Total Time:
35 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

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.

Cook's Note:

I made my own pumpkin puree by baking fresh pumpkin and scooped out the flesh. Keep in refrigerator and use when needed.

Nutrition Facts (per serving)