Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large eggs
- 1 cup pumpkin purée
- 1/3 cup sweetened dried cranberries
- 1/3 cup pumpkin seeds, toasted
- 1 cup all-purpose flour
- 1 Tbs. vegetable oil
- 1 Tbs. baking powder
- 2 Tbs. granulated or brown sugar
- Pinch of salt
- =
Directions
1. Whisk the eggs in a mixing bowl until foamy. Stir in remaining ingredients.
2. Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. When the surface is hot, scoop about one-third cupful of batter onto the skillet, flattening out the cakes with the back of the spatula. When the bottoms start to turn golden, flip cakes over and cook second side. When both sides are golden and the cakes are firm, after about 7 minutes, remove from the heat. Repeat with the remaining batter.
3. To serve, pass with melted butter or margarine and the desired syrup or other topping.