Harvest Pancakes Recipe

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Harvest Pancakes
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  1. Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 100.55 Kcal (421 kJ)
Calories from fat 44.72 Kcal
% Daily Value*
Total Fat 4.97g 8%
Cholesterol 23.73mg 8%
Sodium 25.53mg 1%
Potassium 210.75mg 4%
Total Carbs 11g 4%
Sugars 1.68g 7%
Dietary Fiber 0.85g 3%
Protein 3.59g 7%
Vitamin C 1.8mg 3%
Iron 0.7mg 4%
Calcium 64.5mg 6%
Amount Per 100 g
Calories 165.39 Kcal (692 kJ)
Calories from fat 73.56 Kcal
% Daily Value*
Total Fat 8.17g 8%
Cholesterol 39.04mg 8%
Sodium 41.99mg 1%
Potassium 346.65mg 4%
Total Carbs 18.09g 4%
Sugars 2.76g 7%
Dietary Fiber 1.4g 3%
Protein 5.91g 7%
Vitamin C 3mg 3%
Iron 1.2mg 4%
Calcium 106.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • saturated fat free,
  • low sodium

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