Savory Pumpkin-Corn Cakes
Serve these Southwest-inspired hotcakes topped with your favorite salsa.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
Serve these Southwest-inspired hotcakes topped with your favorite salsa.
Ingredients
- 2 large eggs
- 1 cup pumpkin purée
- 1 Tbs. vegetable oil
- 1 tsp. chipotle chile powder
- 1 tsp. ground cumin, or to taste
- 3/4 cup all-purpose flour
- 1 cup fresh or frozen corn kernels
- 1/2 cup raw, unsalted sunflower seeds
- 1 tsp. diced jalapeño pepper, or to taste
Preparation
- Whisk together eggs, pumpkin, oil, chipotle powder and cumin in bowl. Stir in remaining ingredients.
- Heat skillet coated with cooking spray over medium heat. Scoop 1/4 cupfuls of batter onto griddle, flattening each with back of spatula. Cook 3 to 4 minutes, or until bottoms begin to brown. Lightly coat tops of cakes with nonstick cooking spray, and flip. Cook 3 to 4 minutes more, or until browned. Repeat with remaining batter. Serve immediately.
Nutrition Information
- Serving Size Serves 4
- Calories 330
- Carbohydrate Content 37 g
- Cholesterol Content 105 mg
- Fat Content 16 g
- Fiber Content 6 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 50 mg
- Sugar Content 4 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g