Naturally Ella · by Erin Alderson
Cornmeal Pancakes with Cinnamon Persimmons
NUTRITION · PER SERVING25M COOK
CAL 41%·PRO 32%
CARBS 98G47% OF CAL
12G FIBER0G ADDED0G INTRINSIC48G OTHER37G TOTAL SUGAR
FAT 45G49% OF CAL
21G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cornmeal pancakes topped with cinnamon-spiced roasted persimmons and candied walnuts. These are a hearty breakfast with interesting texture and warm fall flavors.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 to 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 2 fuyu persimmon
- 3 tablespoons melted butter
- 1 tablespoons maple syrup
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup toasted walnuts (for topping)
At a glance
PER SERVING · TIME 25M
CAL 41%·PRO 32%
CARBS 98G47% OF CAL
12G FIBER0G ADDED0G INTRINSIC48G OTHER37G TOTAL SUGAR
FAT 45G49% OF CAL
21G SAT24G 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
- 15m
- Sodium
- 898mg
- Total sugar
- 37g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 118mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 898MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.