Beat pumpkin with flour, eggs, nutmeg, cinnamon, sugar, baking powder, baking soda, and milk. Warm oil in skillet over medium heat. Scoop 1/4 cup of batter at a time onto skillet. Flip pancake when edges look cooked and bubbles form. Cook the reverse side for 1 to 2 minutes. Continue with remaining batter. Making 12 to 16 pancakes. Top with syrup and pecans.
Servers 4 per serving. 370 cal, 10 g fat, (3.5 sat), 54 g carbs, 500 mg sodium, 8 g fiber, 16 g protein
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 22mg||7 %|
|Sodium 174.3mg||6 %|
|Potassium 418.1mg||11 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 26.7g|
|Protein 10g||14 %|
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Calories per serving: 273
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