Pancakes, pumpkin seeds and pecans make a hearty healthy breakfast for any fall day. Hot pancakes doused with warm maple syrup – Umm, can you taste it? The only way to make this meal exceedingly better is to include some vegan sausage patties. The pumpkin seeds and pecans add some wonderful texture and crunch, not to mention the health benefits. This is an effortless way to add valuable nutrients into your diet.
Pumpkin seeds, also called pepitas, are the edible seeds of a pumpkin, which are loaded with valuable nutrients. Medical New Today states, “Pumpkin seeds contain omega-3 and omega-6 fatty acids, antioxidants, and fiber.” This combination can help balance out your health in many ways. For example, fiber helps keep you satisfied longer so you don’t consume too many calories. Omega-3 and 6 fatty acids play a role in heart health.
Pecans are also loaded with essential nutrients, but should be consumed in moderation. Although nuts have a high fat content, they are mostly unsaturated fats. Pecans have monounsaturated fat, which is considered a healthy fat. However, that doesn’t mean it is okay to gorge on them, just a handful a day will give you the benefits you need.
INGREDIENTS FOR PANCAKES WITH PUMPKIN SEEDS AND PECANS
- gluten free pancake mix (King Arthur)
- 1 egg, room temperature (as per box)
- milk (as per box)
- gluten free pumpkin seeds
- gluten free pecan
- pure maple syrup
TIP: When I want my pancakes to be a little higher and fluffier I add a small amount of baking powder to the mix. If making 1 cup of mix, I add about 1/8 teaspoon to the mix.
There really isn’t much to making these pancakes. Follow the instructions on the box or if you want to make your own mix that works as well.
I always try to take my egg out ahead of time to get it to room temperature. Just like in a cake mix the pancakes come out fluffier.
Take one cup of pancake mix, add the egg, milk, and mix just to combine. Then I add 1/8 teaspoon of baking powder. I then add a handful or so of pumpkin seeds, and some chopped pecans. Give it a quick stir and let it sit for 5-10 minutes so the baking powder can do its job.
While you are waiting, take out a frying pan or cast iron pan and heat it up over medium heat. Pour about 1 tablespoon of canola oil in the pan and let it get hot. Once the pan is hot pour in about 3-4 pancakes. Once they start to bubble and begin looking dry, flip them over, and cook for another 1-2 minutes.
Remove the pancakes and set them on plates. Add some butter, sprinkle some pumpkin seeds and pecans over the top, then pour on some of your favorite maple syrup.