Cuisine: American
Ingredients:
Pumpkin puree – 1 ½ cups
Coconut milk – 2 ½ cups
Egg – 1
Coconut oil – 2 tablespoons + for frying
Whole wheat flour – 2 ½ cups
Jaggery – 1 cups
Cinnamon powder – ½ teaspoon
Vanilla powder – ¼ teaspoon
Salt – a pinch
Pumpkin seeds – ¾ tablespoon
Method:
In a large bowl, combine the pumpkin puree, coconut milk, egg, and coconut oil. Mix well. In another bowl, put whole wheat flour, jaggery, cinnamon powder, vanilla powder, salt, and pumpkin seeds. Mix and add these dry ingredients into the wet ingredients bowl. Beat well. The consistency should be a little thicker than the dosa batter. Take a dosa tawa/griddle and drizzle some oil. Pour a ladle of the batter and spread a little. It should be thicker than dosa. After 1-2 minutes, flip to the other side and cook for a minute.
Pumpkin pancakes can be served hot along with honey (optional).
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