Roasted Pumpkin Pancakes

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Roasted Pumpkin Pancakes
Prep Time
20 mins
Cook Time
15 mins
Yield
6 servings
Recipe by: Chef Fabio Viviani

Chef Fabio's Roasted Pumpkin Pancakes are a great dish to enjoy any time of the year. Top with your favorite syrup, and nuts for a delicious crunch.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 3/4 cup canned pumpkin
  • 1 Eggland's Best egg
  • 2 tablespoons olive oil

Nutrition

Serving Size
1 Serving
Calories
251
Fat
6g (23% calories from fat)
  Saturated Fat
2g
Cholesterol
32mg
Sodium
676mg
Carbohydrates
41g
Dietary Fiber
2g
Protein
8g
Preparation

Preheat oven to 375 degrees; cook pumpkin in a small baking dish for 15 minutes; allow to cool before making pancakes.

In a large bowl, combine flour, sugar, baking soda, salt, baking powder, and cinnamon.

In another bowl, mix milk, pumpkin, egg, and oil; stir into dry ingredients, until just moistened.

Coat a nonstick pan with cooking spray and heat over medium heat.

Pour batter into pan using a 1/4 cup measuring cup.

When bubbles form on top of pancake, flip and cook on the other side.

Cook until golden brown and serve.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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