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Ingredients35 m servings 560 cals
Original recipe yields 4 servings
- 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.
Per Serving: 560 calories; 40 g fat; 41.8 g carbohydrates; 12.9 g protein; 53 mg cholesterol; 906 mg sodium. Full nutrition
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