Coconut Pumpkin Rice Pancake Recipe

These pancakes can be made within no time if you have leftover rice. This will now be your go-to dish, rich in fiber and good fats .

Nutritional info

  • 13.9 gm
    Carbohydrate
  • 8.0 gm
    Total Fat
  • 16.8 mg
    Calcium
  • 0.5 mg
    Iron
  • 0.2 mg
    Vitamin C
  • 144.8 kcal
    Energy
  • 1.9 gm
    Protein
  • 2.3 mcg
    Vitamin A
  • Ingredients
  • Step-by-Step

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2.0 Tbsp(31.0 ml) Coconut Milk

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1.0 Grated Tbsp(9.0 gm) Pumpkin

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1.0 Tbsp(10.0 gm) Besan

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2.0 Tsp(9.0 gm) Rice

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1/2 Grated Tsp(0.94 gm) Ginger

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1/4 Tsp(0.8 gm) Black Til

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1/4 Tsp(0.44 gm) Jeera Powder

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1/4 Tsp(1.0 gm) Salt

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1/2 Tsp(2.0 ml) Oil

  • In a bowl add cooked rice, 1 tbsp besan,1 tbsp grated pumpkin,2 tbsp coconut milk, 1/2 tsp grated ginger, 1/4th tsp jeera powder, 1/4th tsp salt and 1/4th tsp black til mix well.

  • Take a pan and add 1/2 tsp oil, spread the mixture.

  • Cover and cook well from both sides.

  • Serve hot.

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