Try this Pumpkin Pancakes with Honey-raspberry Syrup recipe, or contribute your own.
Suggest a better description1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and 1/2 cup water in a saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan (you should have 1 to 1-1/4 cups). Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.
2. To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.
3. Beat eggs and honey in a separate bowl. Whisk in milk, pumpkin puree, and vanilla extract. Stir egg mixture into flour mixture with a spatula or a wooden spoon.
4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle 2/3 cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.
From Vegetarian Times, November/December 2008, p.83
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 6 | ||
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Calories: 511 | ||
Calories from Fat: 122 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 363mg | 13 % | |
Potassium 468.3mg | 12 % | |
Total Carbohydrate 79.9g | 24 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 68.1g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 511
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