A warm-n-spicy wake-me-up breakfast that is filled with the flavors of an autumn harvest. This is pumpkin through and through!
Put the flours, brown sugar, baking powder, spice, and salt into a medium bowl and mix thoroughly.
Crack the egg into a small bowl and beat with a whisk or mixer until yolk and white are mixed. Add the milk, pumpkin, and oil to this and beat again until ingredients are well mixed.
Prepare a griddle for cooking with oil, allowing it to get hot enough for the pancakes. Sprinkle a few drops of water on the surface; if the water dances across the surface, the griddle is hot enough.
Pour about 1/4 cup for each pancake onto the griddle and use a spatula to spread it into a circle. Cook over medium heat until pancakes have a slightly bubbly appearance to them; this will take about two minutes. Then turn the pancakes with a spatula and continue to cook for about another two minutes until the bottoms are golden brown. Repeat this until all the batter is used.
Be creative with toppings! Plain yogurt mixed with pumpkin butter complements this recipe wonderfully.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (58%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 7g|
|Cholesterol 4.8mg||1 %|
|Sodium 2455.8mg||85 %|
|Potassium 243.3mg||6 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 38.2g|
|Protein 6.1g||9 %|
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: 392
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