Protein Pumpkin Pancakes
A fall favorite!
Servings
6
Ready In:
45 minutes
Calories:
179 per svg
Good For:
Breakfast
Introduction
About this Recipe
Enjoy these tasty pumpkin pancakes without guilt. Made with almond flour and packed with protein from eggs, these pancakes are sure to satisfy.
Ingredients
- 1/2 cup canned pureed pumpkin
- 2 eggs
- 1/4 cup coconut palm sugar
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil
- pure maple syrup
Step by Step Instructions
Step 1
Combine the pumpkin puree, eggs, coconut sugar, allspice, cinnamon and ginger in a food processor.
Step 2
Add the flour, soda and salt. Mix well. Let the batter sit for 15 minutes.
Step 3
Preheat coconut oil on your griddle over medium heat.
Step 4
Ladle pancake batter by 1⁄4 cup onto griddle. When bubbles form, flip the pancakes to cook other side.
Step 5
Serve with fruit of your choice and pure maple syrup.
Step 6
Enjoy!