Pumpkin pancakes
Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
dry
- 2 cups Wheat flour, white, all-purpose, unenriched
- 1 teaspoon stevia
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- dash of salt
wet
- 2 1/2 cups milk
- 1 cup canned Pumpkin
- 1 large egg
- 1 tablespoon coconut oil
Instructions
In a bowl mix together all wet ingredients and stir until mixture is smooth. Add the dry ingredients. Stir until mixture is combined.
Heat your pan cake pan. Add a little coconut oil to pan. Ladle the pancake batter onto the pan and cook until pancake bubbles and the pancake is cooked on one side. Flip over and cook until the other side is done.
Comments
This is a great pumpkin pancake recipe.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Pumpkin pancakes Servings Per Batch 12 | |
| Amount Per Serving | |
| Calories148 | Calories from Fat 4 |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 2g | 12% |
| Monounsaturated Fat 1g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 79g | 26% |
| Sodium 279mg | 12% |
| Potassium 149mg | 4% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 5% |
| Sugars 3g | |
| Protein 6g | 12% |
| Vitamin A | 67% |
| Vitamin C | 2% |
| Calcium | 10% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 174 kcal | 9% DV |
| Protein | 7.6g | 15% DV |
| Total Fat | 9.1g | 12% DV |
| Carbohydrates | 18.2g | 7% DV |
| Fiber | 2.8g | 10% DV |
| Sugar | 3.3g | 7% DV |
| Sodium | 245mg | 11% DV |
* Percent Daily Values are based on a 2000 calorie diet
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