Persian Pumpkin Pancakes - KAKA
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5.0
33 reviews
Excellent
Persian Pumpkin Pancakes - KAKA
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Learn How to Make Pumpkin Pancakes for breakfast and brunch. These pancakes are fluffy and full of delicious flavors, and are ready in no time!
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Ingredients
- 1 egg
- 1/2 cup white sugar
- 3 tbsp. rose water
- 1 cup pumpkin puree not pie filling
- 3/4 cup whole milk
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 2 tbsp. cooking oil
Instructions
- Mix egg and sugar until fully combined.
- Add rosewater and pumpkin puree and mix well
- Add milk and mix until combined.
- Add flour, baking powder, cardamom and cinnamon, mix until well combined with no lumps.
- Heat cooking oil in a pan over medium heat.
- When the oil is hot, pour 1/4 cup of the batter for each pancake, cook for 2-3 minutes on each side.
- Top with powdered sugar and chopped walnuts and pistachios to serve.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
30mg
(10%)
Sodium
27mg
(1%)
Potassium
224mg
(6%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
6444IU
(129%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 27mg | 1% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 6444IU | 129% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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