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| Pumpkin Pancakes |
Ingredients
2 cups of all-purpose flour
3 teaspoons of baking powder
1/4 teaspoon salt
Pinch of cinnamon or nutmeg
1 cup of pumpkin puree (see below)
1/4 cup of sugar
2 eggs
1 cup of milk
1/4 cup of melted butter
Method
Whisk together 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1/4 teaspoon of salt, and spices like cinnamon and nutmeg in one bowl.
In another bowl, mix pumpkin puree, sugar, eggs, milk, and melted butter, then combine the wet and dry ingredients. Cook in a griddle pan.
Note:
To make homemade pumpkin puree, roast pumpkins in oven until tender, let them cool, remove the skins, then blend the cooked pumpkin flesh until smooth. Homemade puree keeps in the fridge for up to 1 week and can be frozen for up to 3 months.
Recipe Stars
Pumpkins contain many nutrients, including carbohydrates, fibre, amino acids, MUFA, PUFA, tocopherol, and carotenoids.
Eggs are nutrient-dense, providing high-quality protein, essential vitamins like D and B12, and antioxidants such as lutein and zeaxanthin.
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