Have you ever tried to add pumpkin seeds to your pancake recipes? At least on top of the stack? Not only they are super crunchy but they are also healthy.
I have been using pumpkin seeds and pumpkin seed oil for a long time in numerous recipes, especially in pancakes. However, I have recently discovered a new way to include this flavor in my favorite sweet treat. Meet the pumpkin seed butter!
Why Use Pumpkin Seed Butter in You Pancake Recipes
Because of its healthiness, duh. Pumpkin seeds are very rich in dietary fiber, protein, niacin, zinc, iron, magnesium, manganese, and phosphorus. In addition, they contain considerable amounts of folate, riboflavin, pantothenic acid, potassium, and sodium.
These seeds are good for the heart, prostate, and bladder. They are also known for battling certain types of cancer, diabetes, even hair loss!
The reason why I started using pumpkin seed butter is my recent switch to veganism. I really like how nut and seed butters work in my new diet, that is why I recommend them to everyone, whether vegan or not.
Note: This butter is called ‘the perfect peanut butter substitute’, which makes it ideal for people allergic to peanuts as well. And that is why it works so good in pancake recipes. Not to mention that amazing green hue it contributes! Heaven.
How to Make Pumpkin Seed Butter for Your Pancake Recipes
To make this butter, you need a food processor and 3 cups of pumpkin seeds.
Place the seeds in the bowl of your food processor and blend until smooth and creamy. Stop from time to time in order not to overwhelm the food processor, scrape the sides and let the mixture cool a bit (If you don’t do this, you might end up with a burned-out processor). The procedure might take between 20-30 minutes, so be patient. Store in glass jars in the refrigerator.
How to Incorporate Pumpkin Seed Butter in Your Pancake Recipes
I can’t say I was surprised not to find a recipe that calls for pumpkin seed butter. That is why I decided to do the obvious – take my favorite peanut butter pancake recipe and switch the butters.
I love this recipe because it is much healthier than the standard one. The addition of flaxseed and alternative ingredients like coconut oil, oat flour, flax egg, almond milk, and agave nectar make it light, airy and vegan-friendly.
- 1/4 cup whole wheat flour
- 1/2 cup oat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tbsp. pumpkin seed butter
- pinch of salt
- ½ tsp. vanilla extract
- 1 flax egg
- ½ cup unsweetened almond milk
- 1 tbsp. agave nectar
- 1 tbsp. coconut oil
Method of preparation:
To make flaxseed egg, combine 1 Tbsp. ground flaxseed meal + 2 Tbsp. water. Mix and let sit in the fridge for about 5-10 minutes to set.
Combine the flax egg with the rest of the wet ingredients in a large bowl and whisk until well incorporated. Add the whole wheat and oat flour, together with the other dry ingredients and mix until just incorporated. Let the batter rest for about 5 minutes; this will make your flapjacks fluffier.
Heat a frying pan over medium-high heat and grease lightly. Pour about a ¼ cup batter per pancake and cook until the top bubbles up. Flip and cook the other side for a minute or two.
Serve with some more pumpkin seed butter and pure maple syrup.