Pumpkin Pancakes without Egg {Easy and Healthy}
Indulge in a healthy breakfast by making these Egg-free Pumpkin Pancakes that are insanely delicious. Drizzled with honey, and topped with fresh banana, these pumpkin pancakes made with fresh pumpkin puree are full of fall flavors
Equipment
- 1 large mixing bowl
- 1 heavy-bottomed pan / Tawa
Ingredients
- 1 cup All Purpose Flour Maida
- ½ cup Pumpkin Puree
- 2 tablsepoon Desi ghee
- 2 tablespoon Sugar Can reduce it
- 1 tablespoon honey DONT heat honey
- ½ teaspoon baking soda
- a pinch baking powder
- a pinch salt
- 1 tablespoon butter
- 1 teaspoon pumpkin spice cardamom, cinnamon, ginger powder, black pepper, clove
- 1 cup milk can use more if need be
Instructions
- Assemble all ingredients.
- Take a large bowl. Add sugar, butter and Pumpkin puree. Mix well. It takes around 5-10 min by hand spatula. you may use hand blender or electric blender. This mixing step is important as we are not using eggs. So we need more mixing for fluffy pancakes.
- Add 1 tablespoon of desi ghee in the above mixture and mix well.
- Add pumpkin spice. You may always add it more for the amazing flavour.
- Mix well.
- Sieve All purpose flour, baking soda, baking powder and salt together in the above mixture.
- Gradually mix it and no overdoing or else our pancakes will not rise.
- Add milk as and when required.
- Mix and the consistency should be not very thin.
- Take a non stick pan. Spread it on it. I could spread easily two pancakes.
- Cover them so that they are not raw from inside.
- Once bubbles appear, you may flip them to cook from the other side.
- Serve them with your choice of fruit and honey or maple syrup!!. Enjoy!!
Notes
- Whisk the batter nicely before adding baking soda.
- Once the baking soda is added, don't mix too much or the pancakes won't rise.
- Cover the pan with a lid so that the pancakes are not raw from within.
- Apply oil/ ghee only when they are semi-cooked (not over raw).
- Don't cook or heat honey or pour it over hot pancakes. Just Warm is good enough. Heating Honey is prohibited in Ayurveda.
- This recipe uses pumpkin puree and not pumpkin pie filling. If you are using the latter, then there is no need to add pumpkin spice.
- Make sure to use butter and milk at room temperature.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 238 |
| % Daily Value* | |
| Total Fat 6.6g | 8% |
| Saturated Fat 3.9g | 20% |
| Cholesterol 16mg | 5% |
| Sodium 15mg | 1% |
| Total Carbohydrate 42.3g | 15% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 17.4g | |
| Protein 3.5g | |
| Vitamin D 1mcg | 7% |
| Calcium 12mg | 1% |
| Iron 2mg | 10% |
| Potassium 79mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |