Pumpkin is one of those vegetables that is often not made by itself but is just another ingredients along with others. Here, grated pumpkin is added to the pancake batter but it will make your pancake taste so much better and softer. Pumpkin is rich in B vitamins, fibre and potassium.
Serves 3
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- A pinch of salt
- 1 tsp vanilla extract
- 1 cup buttermilk/ coconut milk / almond milk
- ½ cup pumpkin purée
- ¼ cup sugar
- ¼ cup butter [melted]
- Butter for the pan
- Maple syrup
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Preparation method
- In a bowl, sift flour, baking powder, baking soda, cinnamon powder and salt. Mix them well.
- In another bowl whisk buttermilk, vanilla extract, pumpkin purée, sugar and butter to a smooth batter.
- Mix the dry ingredients with the wet ingredients slowly by adding a little at a time. Form a smooth batter and keep aside.
- If the batter is thick add buttermilk as needed.
- Heat a non-stick pan and grease it with some butter. Now pour a ladle of pancake batter on it and spread.
- Allow the pancake to cook for a few seconds till you see crispy edges. Flip it and cook till the pancake browns a little.
- Repeat the same with the rest of the batter.
- Once the pancakes are ready bathe them in lots of maple syrup and enjoy.
Note: You can replace cinnamon powder with pumpkin spice mix to make pancakes more flavourful.
This recipe was first published in the October 2015 issue of Complete Wellbeing.
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Pumpkin in this respect is much better than zucchini. This is especially important for those who monitor their weight.
Thank you so much for sharing the recipe of these pumpkin pancakes.