Pumpkin Pancakes
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Servings per recipe: 6
Calories per serving: 278
Preparation time: 20m
Total cooking time: 40m
Ingredients:
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Directions:
- 1 In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrion facts:
| Total Fat | 7.2g | 11% |
| Saturated Fat | 2.0g | |
| Cholesterol | 36mg | 12% |
| Sodium | 608mg | 24% |
| Potassium | 251mg | 7% |
| Total Carbohydrates | 45.8g | 15% |
| Dietary Fiber | 2.6g | 10% |
| Protein | 7.9g | 16% |
| Sugars | 11g | |
| Vitamin A | 6514IU | |
| Vitamin C | 2mg | |
| Calcium | 195mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 28mg | |
| Folate | 88mcg |
