Pumpkin and Big Beans Sweet Pancake

Whether you are in the mood for a dessert, brief snack, or conventional pancake breakfast, this Ayurvedic fall recipe has it all.

When the months flip chilly, we begin yearning heartier foods—this Ayurvedic fall recipe will give you comfort and simultaneously heat you up and boost your strength for outside activities. Whether you are in the mood for a dessert, brief snack, or conventional pancake breakfast, this recipe has it all.

Fall calls for healthy pumpkin and this pancake recipe will definitely excite the taste buds.

Latin Name: Cucurbita pepo

Family: Cucurbitaceae

Sanskrit Name: Kooshmandi

Taste (Rasa): Bitter

Improves digestion power

Balances Kapha and Vata dosha

Increase pitta dosha

Pumpkin fruit is used to cure fatigue, thirst, cold, ache, throat, and eye infection. It purifies the blood.

In children it cures excess body fat, gastric problem and irritable bladder.

Seeds have beneficial effect on spleen, lungs and kidney.

Leaves are used to treat nausea, intestinal warms, rheumatism, Benign prostate hyperplasia, burns and wound.

Whole plant is used to treat bronchial asthma, cough, edema, heart disease, kung infection, piles, arthritis, night blindness and habitual miscarriage.

Pumpkin seed oil is nutritious and an excellent source of protein. It is considered good for heart and a rich source of minerals, dietary fiber, vitamin, and mono-unsaturated fatty acids.

Pumpkin and Big Beans Sweet Pancake 

Ingredients Quantity

  • A ripe pumpkin cut into small pieces – 1 cup ( 150 gm)
  • Cowpeas/ soybeans – 1/2 cup ( 25 gm)
  • Ragi flour – 30 gm
  • Jaggery syrup – 15 gm
  • Scraped coconut – 30 gm
  • Ghee – 10 ml
  • Total quantity: 4-5 pancakes

Method of preparation

Soak cowpeas / soybeans for 4 hours, cook well in a pressure cooker, then add pumpkin pieces and cook further with a glass of water. Add ragi flour and boil for a few minutes, keep stirring, add jaggery syrup, scraped coconut and ghee, mix well. Make small pancakes.

Health benefits

Pumpkins contain antioxidants such as alpha-carotene, beta-carotene and beta-cryptoxanthin. Pumpkin has high vitamin A, E ,C, Iron and folate, which can help boost immune system. It is also one of the best sources of lutein and zeaxanthin, two compounds linked to lower risks of age-related macular degeneration and cataract. It is source of soluble dietary fibre and protein, which play significant role in reducing bad cholesterol. They also contain steroid compounds called phytosterols, that are effective in maintaining the standard cholesterol levels. It is also source of various minerals like calcium, magnesium, zinc so can be used to improve bone density. It is an excellent food for diabetics as well if salt is used in place of jaggery or sugar.