I am back again with a healthy and delicious recipe!!
Mothers often struggle with providing nutritious snacks to their kids. It is also a struggle to make them eat veggies. Some veggies are on a permanent hate list of kids like bitter gourd, bottle gourd, broccoli and pumpkin. Kids are picky and are driven by glossy advertisements. Now, this is a nightmare for any mother and a constant source of worry. So today I am here with a recipe for Pumpkin pancake. This recipe uses whole wheat flour and pumpkin.
- Whole wheat flour provides fibre, iron, magnesium and vitamin B 6
- Pumpkin is rich in vitamin A, iron, vitamin C, potassium and fibre.
1 cup whole wheat flour
1 cup milk
1/2 cup pumpkin puree
2 tbsp sugar
1/2 tbsp baking powder
1/2 tsp ginger powder
2 tbsp olive oil
1/2 tsp cinnamon powder
1 tsp vanilla essence
In a bowl add all the ingredients and mix well. Set aside for 10 mins. Heat a non-stick pan and brush some olive oil. Drop in a spoonful of the batter and let it spread (you can spread it a little gently). When done, flip it over and cook on the other side till done. Though pancakes are usually served with maple syrup, you can make them healthier by using chopped fruits like strawberries, kiwis or bananas. You can also substitute maple syrup with honey.
I am sure your kids would love this as breakfast or after school snack. My daughter loves these pancakes as an after school snack. Even you can indulge at times in these healthy pancakes.
P.S. The image is for representation purpose only and is not the actual image of the recipe.