Ingredients:

• 1 cup of shelled pumpkin seeds
• 2 tbsp olive oil
• 1/2 tbsp chili powder
• 1/4 tbsp coarse salt

Method:

• Toss 1 cup shelled pumpkin seeds with 2 tsp olive oil, V2 tsp chili powder, and 1/4 tsp coarse salt.
• Toast at 375°F for 8 to 10 minutes. Stir occasionally until crisp.

• Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth.
• Drizzle immediately over pancakes.
• Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.