Pumpkin Cardamom Whole Wheat Pancakes | Whole wheat Pumpkin pancakes recipe | Fluffy whole wheat pancakes
Pumpkin Cardamom Whole Wheat Pancakes with Jaggery Caramelised Walnuts. These pumpkin whole wheat pancakes spiced with cardamom are super fluffy so full of goodness and maks a perfect healthy breakfast. Top it up with jaggery caramelised walnuts for that extra crunch and sweetness.
For the Pumpkin pancakes
- 1 1/2 cups Whole Wheat Flour (or all purpose flour)
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cardamom powder
- 1 cup Pumpkin Puree **notes
- 1 Eggs
- 1 cup Yogurt
- 3/4 cup Milk
- 1 tsp Vanilla essence
- 1 tbsp Sugar/ sweetener
- pinch of Salt
For the Jaggery Candied walnuts
- 100 grams Jaggery
- 100 grams Walnuts
In a large mixing bowl whisk together pumpkin puree, yogurt, milk, eggs and vanilla essence.
In a separate bowl whisk together all the dry ingredients. Now pour the wet mixture in the dry ingredients and mix until combined. If you think the batter is very thick(i.e. non pourable) add 1-2 tbsp of milk and lightly mix. Do not over mix the batter.
Let it stand for 10 minutes.
Meanwhile heat a skillet or pan over medium-low heat. Brush the skillet with some butter.
Now scoop some batter and pour it on the hot griddle and spread it out as it is quite thick. Let it cook for 1-2 minutes until you can see bubbles in the surface and the underside is golden brown. Then flip it around and cook for 1-2 minutes.
Serve with some jaggery caramelised walnuts or maple syrup or honey.
I usually make Pumpkin puree at home. I boil the pumpkins for 20-25 mins. drain the water and make a smooth puree. You can use store bought pumpkin puree as well or oven bake it at home and then make a puree.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.