Pumpkin Pancakes
155
Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.
Ingredients
| 1 | each |
eggs
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
pumpkin
cooked |
|
| ¾ | cup |
unbleached all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
cinnamon
ground |
* |
| ⅛ | teaspoon |
nutmeg
ground |
* |
| ⅛ | teaspoon |
ginger
ground |
* |
| 2 | tablespoons |
vegetable oil
|
Directions
Combine all the ingredients in a mixing bowl and stir just until blended.
Pour the batter onto a hot griddle that has been lightly oiled.
Flip the pancakes over when bubbles break around the edges.
Nutrition Facts
Serving Size 106g (3.7 oz)Amount per Serving
Calories 19130% of calories from fat
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 34mg
11%
Sodium 30mg
1%
Total Carbohydrate
10g
10%
Dietary Fiber 3g
12%
Sugars g
Protein
12g
Vitamin A 66%
•
Vitamin C 2%
Calcium 9%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
lynn in ma
I use light brown sugar instead of white and add a few chopped walnuts to the batter.
over 11 years agoheidi
I used flax in place of egg and substituted rye flour and rice flour, added some xanthan gum, used vanilla almond milk, and it turned out!! :) a bit thick and chewier than the picture, but good to me!!
about 11 years ago