Pumpkin Pancakes

Recipesfull introduces to you: Mardi Gras Recipes. (Pumpkin Pancakes). These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Brief

Prep 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6

Yield: 12 pancakes

Pumpkin Pancakes

Ingredients

1 ½ 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

½ teaspoon ground ginger

½ teaspoon salt

Blackened Fish

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Directions

Step 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.

Step 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.

Nutritional Information

Pumpkin Pancakes

Servings Per Recipe:6

Calories: 278.4

% Daily Value *

Protein: 7.9g 16%

Carbohydrates: 45.8g 15%

Dietary Fiber: 2.6g 10%

Sugars: 11g

Fat: 7.2g 11%

Saturated Fat: 1.8g 9%

Cholesterol: 35.9mg 12%

Vitamin A Iu: 6513.8IU 130%

Niacin Equivalents: 4.3mg 33%

Vitamin B6: 0.1mg 5%

Vitamin C: 2mg 3%

Folate: 88.4mcg 22%

Calcium: 195mg 20%

Iron: 3mg 17%

Magnesium: 28.5mg 10%

Potassium: 251.3mg 7%

Sodium: 608.1mg 24%

Thiamin: 0.4mg 37%

Calories From Fat: 64.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.