Pumpkin Pancakes - 32.9g Carbs, 3g Fiber, 3.6g Sugar
From: www.wholelifenutrition.net
Warming and slightly spicy with a hint of nutmeg and cinnamon,
these gluten-free pancakes are perfect for a chilly autumn morning.
Serve them with pure, grade B maple syrup and some sauteed chard
and kale.
1/2 cup brown rice flour
1/2 cup millet flour
1/4 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup non-dairy milk
6 Tbsp pumpkin puree OR canned organic pumpkin
1 large organic egg
2 Tbsp melted coconut oil or organic butter
1 Tbsp maple syrup or agave nectar
Coconut oil or butter for cooking
Whisk together the flours, baking powder, baking soda, salt, and spices
in a mixing bowl. Set aside.
In another bowl or Pyrex glass measuring cup whisk together the remaining
ingredients. Add the wet ingredients to the dry and whisk together well.
Heat a heavy-bottomed stainless steel skillet over medium to medium-low
heat. Add a little coconut oil or butter. Wait until your pan is
thoroughly heated before cooking the pancakes. Begin making the pancakes
by pouring 1/2 cup measurements at a time into the hot skillet. Cook for
60 to 90 seconds on each side.
Nutrition from: www.caloriecount.about.com –
Based on: agave, almond milk (unsweetened), coconut oil
Serving Size: 108 g - 108g = 3.80 oz OR 3.8 fl oz = 0.47 cups (about 1/2 cup)
Nutrition per Serving:
210 Calories, 63 Calories from Fat, 7.1g Total Fat, 4.4g Saturated Fat,
0g Trans Fat, 35mg Cholesterol, 202mg Sodium, 32.9g Total Carbs,
3g Dietary Fiber, 3.6g Sugars, 5g Protein
Vitamin A 48% - Vitamin C 1% - Calcium 6% - Iron 11%
Nutrition Grade: B
Good points: Very high in vitamin A
Bad points: High in saturated fat
