Pumpkin and chestnut pancakes
pumpkin, baking powder, egg, maple syrup, mixed spices (quatre-épices), whole milk, flour, chestnuts
- 77 kcal per serving
- Total time 30 min
- 20 servings
- Protein
- 2.9 g
- Carbohydrates
- 13.3 g
- Fat
- 1.2 g
- Fiber
- 0.9 g
Where the calories come from
- Protein15%
- Carbohydrates71%
- Fat14%
Ingredients
20 servings
- 430 g steamed red kuri squash
- 10 g baking powder
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon 4-spice blend
- 200 ml whole milk
- 200 g flour blend of wheat, spelt, and chestnut flour optional 50/25/25
- 200 g chestnuts
Steps
- 1
Steam the pumpkin (in hollowed-out quarters). Let it cool slightly, then whisk with the milk (no need to blend it).
- 2
Add the eggs, then the flour mixture along with the baking powder and spices.
- 3
Pour a little batter onto a hot pan. Once bubbles appear, flip. On the side of the pan, warm up the chestnuts with a drizzle of maple syrup.
- 4
They can also be served with maple-glazed bacon.
Pumpkin and chestnut pancakes: how many calories per serving?
One serving of this recipe has 77 kcal, 3 g protein, 13 g carbs and 1 g fat. The recipe makes 20 servings. Allow 30 min in total.
Frequently asked questions
Pumpkin and chestnut pancakes: how long does it take?
Allow 30 min in total: 15 min prep and 15 min cooking.
Pumpkin and chestnut pancakes: is it high in protein?
Protein provides 15% of the calories (3 g per serving), below the 20% threshold for a high-protein recipe.
Pumpkin and chestnut pancakes: is it vegetarian?
Yes, this recipe is vegetarian: no meat, no fish.
- Lunch
- Dinner
- Vegetarian
Add this recipe to your plan
Ubod scales the servings to your needs and counts the calories and macros for you.
Start for freeSimilar recipes
Your personal calorie plan in 2 minutes
Start for free