Pumpkin Pancakes
Recipe: #31590
March 10, 2019
Categories: Breakfast, Desserts, Snacks, Eggs, Blueberry, Brunch, Game/Sports Day, Gluten-Free, Vegetarian, Yogurt, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (145.9 g)
- Calories 215.5
- Total Fat - 12.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 453 mg
- Sodium - 444 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 1 g
- Sugars - 1.7 g
- Protein - 16.3 g
- Calcium - 87.1 mg
- Iron - 2.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix all the dry ingredient together, then add the the wet ingredients and whisk until smooth.
Step 2
Heat the pan and add a little coconut oil and place a blob of pancake mixture in the middle and cook until the pancake starts to bubble and rise before turning over.
Step 3
Serve with coconut yoghurt and fresh blueberries and drizzle with extra maple syrup.
Tips
No special items needed.
0 Reviews
You'll Also Love
