Pumpkin Pancakes with Kiwi Honey Puree
(1 vote)
(1 vote)
Health Score:
64 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
691
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 56 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pastry flour
- 3 eggs
- 200 milliliters milk
- 1 pinch salt
- Anise seed
- 1 pinch Cardamom
- 4 Tbsps sugar
- 8 Kiwi
- 2 Tbsps honey
- 500 grams Pumpkin
- 3 Tbsps chopped almonds
- 50 grams raisins
- clarified butter
Preparation steps
1.
Mix flour, eggs, milk, salt, anise, cardamom and sugar in a large bowl, until smooth. Let stand for 30 minutes. Peel kiwis. Cut 4 kiwis in slices. Puree remaining 4 kiwis and season with honey, to taste. Cut open pumpkin and scrape out seeds and interior fibers with a serrated spoon. Cut pumpkin flesh from peel and coarsely grate pumpkin. Fold grated pumpkin, almonds and raisins into batter. Heat butter in a nonstick pan and cook pancakes on both sides, until golden brown. Cook in batches and keep finished pancakes warm. To serve, place pancake on plate and place kiwi slices over pancake. Place a second pancake over kiwi slices and top with kiwi fruit puree. Serve immediately.
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