Pumpkin Pancakes (Eggless & Whole Wheat)
A simple pumpkin pancake recipe without eggs, crafted using whole wheat flour. These pancakes are delightfully tender, exceptionally fluffy, and boast a delicious flavor.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour – 120 grams
- 2 tablespoons raw sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon grated nutmeg or ground nutmeg
- 2 pinches ground dry ginger
- 1 pinch salt
- 1 teaspoon baking powder
Wet Ingredients
For Pan Frying
- 4 to 5 tablespoons sunflower oil – as required
For Serving
- 2 to 3 tablespoons maple syrup
- fruits or berries – seasonal or fresh or frozen, as required
Instructions
Making Batter
- In a mixing bowl take all the dry ingredients and mix them well with a whisk
- Add the wet ingredients.
- Mix very well with a whisk.
Cooking Pancakes
- Heat a cast iron skillet or pan on medium heat. Reduce the heat to low and spread 1 to 2 teaspoons oil on the skillet. Pour ⅓ to ½ cup of batter. Do not spread as the batter will spread on its own.
- Cook one side of the pancakes till golden on low to medium-low heat.
- Flip and cook the second side till golden.
- Remove and keep aside. Make all pancakes this way.
- Serve them hot or warm drizzled with maple syrup or any berry sauce or fruit sauce of your choice and some fresh fruits or berries.
Nutrition
Calories: 139kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 39mgPotassium: 129mgFiber: 2gSugar: 7gVitamin A: 1942IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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