Kabocha Ricotta Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with ricotta cheese and kabocha squash puree for nutrition and subtle sweetness. Tender crumb with delicate flavor. A slow-weekend breakfast or brunch specialty.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup whole milk ricotta cheese
- ½ cup kabocha squash puree
- 3/4 cup whole milk
- 2 tablespoons maple syrup
- 2 tablespoons melted butter (plus extra for cooking)
- 1/2 teaspoon vanilla extract
- 2 large eggs (separated)
- 1 cup einkorn flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 258mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 285mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.