Pumpkin Pancakes
Try this Pumpkin Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 egg
- 1/2 tsp baking powder
- a pinch of salt
- 1 tsp pumpkin spice
- 30 g oat flour
- 50 g pumpkin puree / canned pumpkin
- 50 ml unsweetened almond milk
- 1 or 2 tbsp maple syrup
- *i make pumpkin puree by boiling cubes of pumpkin
- Carbohydrate 3.80727944378307 g
- Cholesterol 0.272222221669927 mg
- Fat 0.551588888767384 g
- Fiber 0.366933333873749 g
- Protein 0.974583888431864 g
- Saturated Fat 0.136146111035447 g
- Serving Size 1 1 Serving (20g)
- Sodium 8.2431666521689 mg
- Sugar 3.44034610990932 g
- Trans Fat 0.0808284999937866 g
- Calories 24 calories
Put the oat flour, pumpkin puree, egg, almond milk, salt, baking powder and pumpkin spice together in a bowl. Mix this into a smooth batter with a whisk.Heat some oil or baking spray into a pan. I usually use a ¼th cup to put the batter in, so my pancakes all have the same size.Bake the pancakes for about 2-3 minutes per size and flip them when the pancake has set almost entirely. I made about 6 pancakes.Serve the pumpkin pancakes with some maple syrup on top
