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Name: Pumpkin Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 cups canned pumpkin; 2 cups chickpea flour; 2 eggs; 1/2 teaspoon nutmeg; 1/2 teaspoon Cinnamon; 1 tablespoon Brown sugar; 2 teaspoons Baking powder; 1/2 teaspoon Baking soda; 1 cup whole milk; 1 teaspoon coconut oil; 4 tablespoons organic maple syrup; 1 tablespoon chopped pecans

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INGREDIENTS

1 1/4 cups canned pumpkin
2 cups chickpea flour
2 eggs
1/2 teaspoon nutmeg
1/2 teaspoon Cinnamon
1 tablespoon Brown sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 cup whole milk
1 teaspoon coconut oil
4 tablespoons organic maple syrup
1 tablespoon chopped pecans

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 12 Servings

Calories: 273
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 %
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.

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Calories per serving: 273

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