Pumpkin Rice Pancake
303 10 mins 1 Servings
Pumpkin rice pancakes are fluffy, gluten-free pancakes made with mashed pumpkin, rice flour, and warm spices, offering a delightful autumn flavor. Perfect for breakfast or a cozy brunch, they can be served with maple syrup or yogurt for added richness.
Nutritional info
Per Serving: 1 Number - 50.0 gm
Nutritional Distribution
Ingredients
Pumpkin
1.0 Grated Tbsp (9.21 gm)
Rice
2.0 Tsp (8.8 gm)
Besan
1.0 Tbsp (9.51 gm)
Nestlé A+ Curd
2.0 Tbsp (28.58 gm)
Ginger
1/2 Grated Tsp (0.94 gm)
Black Til
1/4 Tsp (0.8 gm)
Jeera Powder
1/4 Tsp (0.44 gm)
Salt
1/8 Tsp (0.56 gm)
Oil
1.5 Tsp (4.965 ml)
Water
As Required (25.0 ml)
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Steps
- Step 1
In a bowl, add 2 tsp of rice that has been cooked, 1 tbsp besan, 2 tbsp Nestlé A+ Curd, 1 tbsp grated pumpkin, 1/2 tsp grated ginger, 1/4 tsp jeera powder, 1/8 tsp salt, 1/4 tsp black til and mix it well.
- Step 2
Give a Nestle Twist by adding watermelon seeds.
- Step 3
Heat a frying pan, add 1.5 tsp oil.
- Step 4
Spread the mixture.
- Step 5
Cover and cook the pancake.
- Step 6
Flip and cook on the other side.
- Step 7
Serve it hot.
Best paired with
103 calories
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