Pumpkin Pancakes with Honey

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 2 Cup biscuit mix
  • 2 Tbsp brown sugar, packed firmly
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 1/2 Cup evaporated milk
  • 4 Fl Oz canned pumpkin
  • 2 Tbsp vegetable oil , more for skillet
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Cup honey , to taste
Combine first 4 ingredients in a mixing bowl. Add remaining ingredients, except honey, and mix thoroughly with an electric mixer until smooth. Heat a heavy griddle or skillet over medium high heat. Lightly oil griddle and pour about 1/3 cup of batter per pancake. Cook until edges are dry and top is bubbly. Turn cakes and cook until golden. Serve with honey.
Calories
380 Cal
Fat
10 g
Carbs
66 g
Protein
8.2 g
Fiber
1.6 g
Sugar
48 g
Cholesterol
56 mg
Sodium
510 mg


Nutrients

Fiber     1.6 g
Fat     10 g
Sugar     48 g
Carbs     66 g
Protein     8.2 g
Calories     380 Cal

Fats

Fat, Poly     3.6 g
Fat, Mono     4 g
Fat, Sat     2.1 g
Fat, Trans     0.1 g
Fat, Percent     25 %

Vitamins

Vitamin, K     5.6 mcg     4.7 %
Vitamin, A     2700 IU     89 %
Vitamin, B12     0.4 mcg     15 %
Niacin     1.7 mg     10 %
Riboflavin     0.4 mg     29 %
Vitamin, C     1.7 mg     1.9 %
Vitamin, D     44 IU     7.3 %
Vitamin, B6     0.1 mg     5.7 %
Vitamin, E     1.6 mg     10 %
Panto, Acid     0.9 mg     18 %
Choline     47 mg     8.6 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     220 mcg     22 %
Phosphorus     310 mg     45 %
Magnesium     28 mg     6.7 %
Copper     0.1 mcg     11 %
Fluoride     7.8 mcg     190 %
Zinc     0.9 mg     8.3 %
Cholesterol     56 mg     0.3 %
Sodium     510 mg     34 %
Selenium     7.5 mcg     14 %
Manganese     0.3 mg     4.2 %
Potassium     300 mg     6.3 %
Iron     1.7 mg     21 %