Naturally Ella · by Erin Alderson
Roasted Pumpkin and Pecan Pancakes
NUTRITION · PER SERVING15M COOK
CAL 27%·PRO 26%
CARBS 58G43% OF CAL
12G FIBER16G SUGAR30G OTHER
FAT 31G53% OF CAL
5G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes featuring roasted pumpkin, warm spices like cinnamon and ginger, and crunchy pecans. A seasonal breakfast favorite with rich, nutty undertones.
mainamericanbaked good⚙️ food processor🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup pecans
- 2/3 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 pie pumpkin (or 1/2 cup pumpkin puree)
- 1 egg
- 2 tablespoons walnut oil
- 1 tablespoon maple syrup
- 1/2-3/4 cup milk
At a glance
PER SERVING · TIME 15M
CAL 27%·PRO 26%
CARBS 58G43% OF CAL
12G FIBER16G SUGAR30G OTHER
FAT 31G53% OF CAL
5G SAT27G 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
- 5m
- Cook
- 10m
- Sodium
- 365mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1265mg
- Calcium
- 178mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.