Double Pumpkin Pancake

Ive 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.

Double Pumpkin Pancake Ingredients

• cup finely chopped pumpkin seeds

• cup whole wheat flour

• cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1?? cups milk

• 1 cup pumpkin puree

• cup vegetable oil

• 1 medium egg

• 2 tablespoons white sugar

• 1 teaspoon vegetable oil

How to Make Double Pumpkin Pancake

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.

Double Pumpkin Pancake Nutritions

• Calories: 559.8 calories

• Carbohydrate: 41.8 g

• Cholesterol: 53 mg

• Fat: 40 g

• Fiber: 5 g

• Protein: 12.9 g

• SaturatedFat: 6.8 g

• ServingSize:

• Sodium: 906 mg

• Sugar: 12.5 g

• TransFat:

• UnsaturatedFat:

Double Pumpkin Pancake Reviews

• I absolutely hate giving a bad review but these just were not edible. 1 cup flour is not nearly enough. I mixed up the batter as directed and cooked one - it was thin but would not cook through. I added another 1/2 cup of flour and that helped a little but still the middle never set - I think the amount of oil in the recipe caused that problem. I am so sorry Michelle but these just didnt work for me.