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Diets

Savory Pumpkin-Corn Cakes

Serve these Southwest-inspired hotcakes topped with your favorite salsa.

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Serve these Southwest-inspired hotcakes topped with your favorite salsa.

Servings
4

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 jalapeno 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

  • 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