Pumpkin Pancakes (gluten free, paleo)
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 8 pancakes
 
Ingredients
  • 2 Large Brown Eggs
  • 3 tbsp. Pumpkin Puree
  • ½ tbsp. Natural Maple Syrup
  • ½ tsp. Pumpkin Pie Spice
  • 1 tbsp. Coconut Flour
  • ½ tbsp. Unsweetened Almond Milk (if batter too thick)
  • Carob Chips (optional)
Instructions
  1. Mix all ingredients together. I like to mix it all in a liquid measuring cup so that I can easily pour the batter directly from there onto the pan.
  2. The batter will be thick. You do not want it runny, but if it starts to get too thick (since coconut flour absorbs moisture) add in some almond milk.
  3. Spray a large pan with cooking spray and heat on medium.
  4. Once the pan is hot enough, pour the batter on the pan to make a small-medium sized pancake.
  5. Cook each side for about 1 minute or so each until cooked to a golden brown.
  6. Repeat until all of the batter has been used.
  7. Sprinkle a few carob chips on top (optional), add some maple syrup and enjoy!
Notes
These pancakes are not meant to come out thick.
Nutrition Information
Serving size: 8 pancakes Calories: 214.9 Fat: 9.9 g Carbohydrates: 18 Sugar: 8.2 g Sodium: 132.9 mg Fiber: 4.6 g Protein: 13.4 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/pumpkin-pancakes/