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Pumpkin Pancakes Recipe

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Looking for an easy Pumpkin Pancakes recipe? Learn how to make Pumpkin Pancakes using healthy ingredients.


Submitted by anderslc22

Makes 2 servings



Gluten/Dairy Free Pumpkin Pancakes.

Recipe Ingredients for Pumpkin Pancakes

0.5 cup Almond Meal/Flour
0.5 cup Organic Quinoa Flour
1.5 teaspoon Baking Powder
0.25 tsp Salt, Table
0.5 tsp Cinnamon, Ground
0.13 tsp Nutmeg, Ground
4 fl oz Original Almond Breeze Unsweetened
0.25 cup Pumpkin
1 large Egg, Whole
0.5 tsp Vanilla Extract
0.5 tbsp Pure Clover Honey

Recipe Directions for Pumpkin Pancakes

In a bowl, mix together the almond flour, quinoa flour, baking powder, salt, cinnamon and nutmeg. In a blender, blend the milk, pumpkin puree, egg, honey and vanilla extract. Carefully add the dry ingredients to the blender with the wet ingredients. Blend on high speed until the dry ingredients are fully incorporated in to thee wet ingredients. Heat a griddle over medium heat and lightly coat with oil. Working in batches pour 1/4 batter per pancake onto griddle and cook until bubbles appear on the surface and the undersides are golden brown, about 2 minutes. Flip with a spatula, and cook the other side about 102 minutes more.
Categories

Breakfast

Nutrition Facts
Serving Size 183.7g
Amount Per Serving
Calories
354
Calories from Fat
175
% Daily Value*
Total Fat
19.4g
30%
Saturated Fat
1.9g
10%
Trans Fat
0.0g
Cholesterol
106mg
35%
Sodium
740mg
31%
Potassium
147mg
4%
Total Carbohydrates
35.0g
12%
Dietary Fiber
8.5g
34%
Sugars
6.3g
Protein
13.8g
Vitamin A 100% Vitamin C 2%
Calcium 15% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very high in vitamin A
  • High in vitamin E
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