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12Ingredients
25Minutes
140Calories
Ingredients
US|METRIC
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NutritionView More
140Calories
Sodium13% DV310mg
Fat3% DV2g
Protein12% DV6g
Carbs8% DV25g
Fiber20% DV5g
| Calories140Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium210mg6% |
| Protein6g12% |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber5g20% |
| Sugars1g2% |
| Vitamin A80% |
| Vitamin C2% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(5)
Marty A. 2 months ago
Delicious and healthy! Would definitely make again! Could substitute a flax egg for the egg to make it plant based/vegan. I also added some dark chocolate chips and flax/chia/hemp hearts.
Blaze a year ago
I'm not the biggest fan of pancakes but these were really good. I needed to use up some squash puree from the different squashes we get in a harvest box.
Since I did use squash (which is less sweet and might have more water in it) instead of pumpkin. I added 7 tbs. brown sugar per recipe since Pancakes don't usually taste sweet without syrup, and I dont tend to eat syrup. Lastly, the nutmeg wasn't overpowering but if you dislike nutmeg, it should at MOST be halved.
Kristin O. a year ago
love this recipe! note that it has no sugar- i typically add a tb or 2 to fit my family's preferences. also, less nutmeg!
Jennifer Daniels 2 years ago
These were great ~ light and fluffy - I added honey to them - def needed that touch of sweetness. I used agave over the top instead of maple syrup. I'd make these again - also made them gluten-free!
John B. 2 years ago
At first I was concern, because it tasted blain. Once I put the maple syrup on it was very tasty.