Recipe

These Indian-Spiced Pumpkin Pancakes Are A Fast, Healthy, Ve

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These Indian-Spiced Pumpkin Pancakes are a fast, healthy, vegan treat. I love pancakes, but I don’t always want all the sweetness, so I like to experiment with savory and vegetable pancakes. These combine fresh veggies, sturdy pumpkin, and warm garam masala for a unique seasonal treat. This version calls for whole wheat flour, but it could easily be made gluten-free by substituting boiled quinoa, rice, or your favorite alternative flour.
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Ingredients:
1 cup whole wheat flour
3/4 cup pumpkin purée
1 small carrot, shredded
1 small onion or 1/2 larger, shredded
1/4 cup chopped chives or green onions
1/2 tbsp garam masala
1 tsp salt
1/2 tsp baking powder
Oil for cooking

Makes 8 pancakes

1. Combine all ingredients except seltzer and oil in a bowl and mix well.
2. Preheat a nonstick skillet over medium heat, and add 1-2 tbsp of oil.
3. Add seltzer to batter and stir.
4. Using your hands, form the batter into palm sized patties and add to pan. Cook about 4 minutes on each side, until well browned. Repeat with remaining batter, adding oil when the pan gets too dry.
5. Serve with chutney, hot sauce, yogurt, or any other savory topping.
(Though I know a few fans of putting maple syrup on these as well)
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