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Recipe by
Delicious pumpkin pancakes, perfect for a healthy and tasty breakfast.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a bowl, mix the egg with the cooked pumpkin purée.
Step 2 of 5: Add the oat flour and almond/coconut flour, mixing well.
Step 3 of 5: Pour in the milk a little at a time until you get a creamy consistency.
Step 4 of 5: Heat a non-stick pan and cook the pancakes for about 2-3 minutes per side.
Step 5 of 5: Serve the pancakes with caramel syrup, crumbled biscuit, and chocolate chips as topping.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving150 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,246 kJ298 kcal | 830 kJ198 kcal |
| Fat | 12.8 g | 8.53 g |
| of which saturated fatty acids | 2.46 g | 1.64 g |
| Carbohydrates | 32.1 g | 21.4 g |
| of which sugars | 2.45 g | 1.63 g |
| Fibre | 5.3 g | 3.53 g |
| Protein | 14.1 g | 9.4 g |
| Salt | 0.21 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
