Pumpkin-Pecan Pancakes (per 4" cake)

Pumpkin-Pecan Pancakes (per 4

4 of 5 (1)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.4
  • Total Fat: 3.3 g
  • Cholesterol: 24.3 mg
  • Sodium: 186.7 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin-Pecan Pancakes (per 4" cake) calories by ingredient


Introduction

Adapted from Cooking Light's sweet potato version, for my family's logging purposes Adapted from Cooking Light's sweet potato version, for my family's logging purposes
Number of Servings: 16

Ingredients

    1 1/4 c flour
    1/4 c pecans, chopped & toasted
    3 Tbsp cornmeal
    2 tsp baking powder
    1/2 tsp salt
    1/2 tsp cinnamon
    1 c 2% milk
    1 c pumpkin puree
    3 Tbsp brown sugar
    1 Tbsp oil
    1/2 tsp vanilla
    2 eggs

Directions

Mix dry ingredients. Separate eggs. Mix wet ingredients, excluding egg whites. Beat egg whites with mixer. Mix dry & wet ingredients together, fold in egg whites.
Use 1/4 c measure to dole pancake batter into pan to cook.
OPTIONAL: add sliced banana to pancakes in pan

Serving Size: Makes 16 4" pancakes

Number of Servings: 16

Recipe submitted by SparkPeople user ZILLYONS.

Member Ratings For This Recipe


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    Very Good
    This recipe was very good. I used whole wheat flour which made them a little denser but the beaten egg whites helped keeping them on the fluffed side. I added chocolate chips into the ones I served to my son who usually turned his nose up at pumpkin pancakes. He love them! - 1/23/16