Pumpkin Paleo Pancakes
The search for a good grain-free, gluten-free fall pancake ends here. These pumpkin paleo pancakes are bursting with fall flavor and, unlike many other paleo pancake recipes, actually taste like a real pancake!
Servings: 2 servings
Ingredients
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon ground flax seed
- 2 tablespoons vanilla protein powder optional
- pinch of salt
- 1/2 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/2 cup pumpkin puree
- 3/4 cup egg whites
- 2 tablespoons honey
- 1/2 teaspoon 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.
- Pour batter in approximately 1/4 cupfuls onto 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, carefully flip and cook for another 1-2 minutes on the second side.
- Repeat with remaining batter, adding more coconut oil to the pan as needed
Video
Nutrition
Serving: 1SERVING | Calories: 506kcal | Carbohydrates: 43g | Protein: 29g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 14mg | Sodium: 490mg | Fiber: 8g | Sugar: 23g