Pumpkin Paleo Pancakes
Ingredients
- 1/2 cup almond flour
- 2 TBSP coconut flour
- 1 TBSP ground flax seed
- 2 TBSP vanilla protein powder (optional)
- pinch of salt
- 1/2 TBSP cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/2 cup pumpkin puree
- 3/4 cup egg whites
- 2 TBSP honey (or maple syrup)
- 1/2 tsp vanilla extract
- coconut oil for cooking pancakes
Instructions
- Heat a pancake griddle over medium heat
- Combine dry ingredients in a bowl
- Whisk together wet ingredients in a small bowl
- Add wet to dry ingredients and stir together
- Add enough coconut oil to the pan to grease the center
- Spoon about 3 tablespoons of the batter onto the pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
- Cook for about 3-4 minutes on the first side, gently flip and cook for another 2-3 minutes on the second side
- Repeat with remaining batter, adding more coconut oil to the pan as needed
Notes
As noted in the directions, the batter is thick, it won't pour like traditional pancake batter and you'll need to spread it into a circular shape with a spatula or spoon.
Nutrition
Calories: 372kcalCarbohydrates: 25gProtein: 23gFat: 23g
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