Prep Time: ~15 minutes Cook Time: 6-10 minutes Yields: 12
My children love pancakes if they had their way they would eat them for breakfast, lunch, and dinner. So, I came up with a great pancake recipe that brings in the flavors of fall and not so much sugar.
These aren't traditional pancakes, so I strongly recommend using warmed honey to use as a syrup instead of maple syrup. These also aren't as sweet as most people are used too, so adding a 1/4 cup of sugar will enhance the natural sweetness.
Ingredients
1 cup of Pureed pumpkin
4 Eggs
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 cup Almond flour
1/4 cup Coconut milk
1-2 Tablespoon Coconut oil
Toppings*
Instruction
Beat the pumpkin, coconut oil and eggs in a large mixing bowl on medium speed.
Add the coconut milk and mix until fully combined.
Turn the speed to low and gently add the almond flour, cinnamon, and nutmeg. We want the batter to be as fluffy as possible.
Heat a skillet or griddle to medium heat. Add a bit of oil to the pan and coat the surface.
Cook the pancakes on both sides for about 3-5 minutes
Serve hot
Enjoy
*These are best with warmed honey and fruit. They do taste great with a dollop of coconut whip cream
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