From Runners World, homemade upgrade
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 | ||
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Calories: 273 | ||
Calories from Fat: 103 (38%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 273
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