This is how to make pumpkin seeds.
They are a winter wonderland.
They’re soft, sweet, and filled with delicious pumpkin puree, a nutritious meal, and a great way to keep warm during the cold winter months.
Pumpkin seeds are easy to grow, but they’re also incredibly nutritious.
They contain protein, fiber, and healthy fats, making them a good choice for vegans, vegetarians, and those who are looking to cut down on their processed foods.
If you’re like me and you’re looking to eat a healthier, more filling diet, you’ll want to try making pumpkin seeds at home.
Pumpkin seed pancakes are one of the best ways to use up leftover pumpkin.
They’ve a fluffy texture, which helps them keep their texture and flavor even when refrigerated.
They also are a great fall dessert, as they’re a great accompaniment to an easy breakfast.
You can even use these seeds to make a pumpkin pie.
Pumpkin Seeds are the perfect snack to keep you full for the winter.
If all else fails, you can freeze these seeds and use them to make your own pumpkin pie!
Make your own Pumpkin Seeds with a couple of tablespoons of coconut oil and some of the seeds from a large pumpkin.
Place the seeds in a food processor and process until they’re very fine.
Add the pumpkin pureed mixture, coconut oil, and the seeds and process for a few minutes to incorporate.
The mixture should be very coarse and smooth.
You may want to pulse the mixture to add a bit of extra texture.
You will want to set aside about half of the mixture.
When the mixture is completely smooth, use your hands to gently lift the seeds off the bowl and set aside.
You’ll need about 2 tablespoons of puree to make this recipe.
To make your pumpkin seeds, simply blend the pumpkin seeds and puree until smooth.
Heat up your skillet over medium heat and add the coconut oil.
Add your seeds and cook for 2 minutes on each side until the seeds begin to brown and start to look like pea sized chunks.
Add a splash of water if needed to bring them to a boil.
If using the pumpkin seed pancakes recipe, cook for an additional minute on each pancake.
You should be able to easily flip the pancakes with the seeds still attached.
When they’re done cooking, remove the pancakes from the heat and drain on paper towels.
Remove the pancakes and add them to the skillet along with a splash more coconut oil if needed.
Continue cooking the pancakes until the mixture starts to turn a light golden brown, about 5 to 6 minutes.
Remove from heat and set on a paper towel-lined plate.
Recipe Notes Recipe by Sarah, adapted from Food52