Sunflower-Pumpkin Seed Pancakes

by Ivory Soap

Thank you for visiting Little House in the Suburbs. If you like what you see, please SUBSCRIBE.

Some things grind in a coffee grinder better than others.  Seeds, for instance do much better than nuts.  I don’t know why.  I think it’s the size and the fact that they’re a drier product.  Anyway, here’s another set of grain free pancakes.  I’m addicted to them.  Butter, drizzle of honey, and then I eat my over medium eggs on top.  YUM!

Seed Pancakes

3/4-1 cup mixed sunflower and pumpkin seeds (*See Note)

2 eggs

1/4-1/2 tsp baking soda (I just pinch, dunno how much it really is)

1/4-1/2 tsp salt (same here)

1-2 T honey

1.  Heat buttered skillet or griddle over med.

2.  Pulverize seeds in grinder.

3.  Whisk together all ingredients and smush out any lumps.

4.  Cook on skillet/griddle until browned.

5.  Serve with butter and honey.

*My seeds were soaked over night and dried, but I don’t think that matters for the recipe.  Also, the more pumpkin seed you use, the “greener” the inside of the bread looks.  Keep in mind for squeamish eaters.

This pancake leans toward the savory side.  It would be good with onions or herbs.  Great with eggs!

Disclaimer: This post may contain a link to an affiliate.

{ 4 comments… read them below or add one }

amy October 25, 2010 at 7:45 pm

Sounds good, but where do you get sunflower and pumpkin seeds that haven’t been roasted or salted?

Sherrie October 26, 2010 at 7:40 am

They sound really nice I’ve got lots of pumpkin seeds and sunflower seeds that I also purchase from the angry almond . I’ve been using mine to make my grain free museli and I’m going to create a bliss ball recipe !
I would love you to drop by and check out my blog if you get time its all about simple living , reducing,recycling,reusing and rethinking !

Laura October 28, 2010 at 7:48 am

Mmmm these sounds delicious! I love mixing up my pancake flavors and this savory dish sounds like a delicious weekend breakfast… especially with your suggestion of herbs and onions on top. Thanks for sharing!

evy February 19, 2012 at 11:10 pm

The lovely green is more from the sunflower seeds, as far as we can tell 🙂 I make a lot of grain free recipes and use raw sunflower seeds because they are WAAYYYYYYYYYYYYY cheaper than any other nuts when bought in bulk, at least. I have had THE most lovely, almost florescent colored “breads” and pancakes and such that are grain free-scary if you don’t know it’ll turn that color, and they get brighter green the longer they sit in the fridge 🙂 Quite edible though, and nothing wrong with it. I need to look up what sort of chemistry happens to the sunflower seeds that makes them GREEN!!!!!!!!!! 🙂 I will try you recipe too!

Leave a Comment

Previous post:

Next post: