Double Pumpkin Pancake

Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted about 5 minutes.

Mix toasted pumpkin seeds whole wheat flour all-purpose flour cinnamon baking powder and salt together in a bowl using a whisk. Beat milk pumpkin puree 1/2 cup vegetable oil egg and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.

Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry about 2 minutes. Flip and cook until browned on the other side about 2 minutes. Repeat with remaining batter.