Naturally Ella · by Erin Alderson
Brown Butter and Pecan Pancakes
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 41%
CARBS 52G35% OF CAL
11G FIBER0G ADDED0G INTRINSIC29G OTHER12G TOTAL SUGAR
FAT 37G57% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes loaded with toasted pecans and finished with brown butter. A rich, nutty breakfast that feels indulgent yet comes together quickly.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ⅓ cup pecans
- ⅔ cup whole wheat pastry flour
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg
- 1/4 cup butter, split
- 1/2 vanilla bean
- 1 tablespoon maple syrup
- ½-3/4 cup milk
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 41%
CARBS 52G35% OF CAL
11G FIBER0G ADDED0G INTRINSIC29G OTHER12G TOTAL SUGAR
FAT 37G57% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 465mg
- Total sugar
- 12g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 218mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.