Mini Pumpkin Pancakes
Pumpkin flavored pancakes! Healthy, wholesome and a touch of fall to an all time favorite!
Servings: 12
Calories: 80kcal
Ingredients
- 1 Pumpkin small sugar pumpkin
- 2 tsp cinnamon
- 3/4 cup milk
- 2 tbsp white vinegar
- 1 cup all- purpose flour
- 4 tbsp coconut sugar divided
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbsp butter melted
Instructions
- Preheat oven to 425 degrees
- Cut the pumpkin in half length wise. Deseed and remove the fibers and bake for 45-50 minutes
- Once fork tender, scoop out and puree it the pulp in a food pr
- In a cup pour milk and vinega
- Meanwhile in a seperate bowl add
- Whisk the egg and add it to the milk. Then slowly add the melted butter.
- Add slowly to the batter.
- Lastly add 2 tbsp of puree
- Stir to combine
- Heat a mini non stick pan and pour some batter into it.
- Let bubbles form on the surface of the pancake before flipping to the other side.
- Serve with apples and maple syrup or any other seasonal fruit
Nutrition
Serving: 1pancake | Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 212mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 1mg
