Roasted Pumpkin Pancakes
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.
Make This Recipe
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |