Paleo Pumpkin Pancakes (Gluten-free)
Filling, fluffy, flavorful healthy pancakes that are full of healthy fats and protein, and are super quick to make.
Servings: 1 -2
Ingredients
- 1 small banana mashed
- 2 eggs
- 3 Tbs organic pumpkin puree (I love Farmers Market Organic Pumpkin)
- 1 tsp maple syrup
- 2 Tbs almond butter
- 1/4 tsp baking soda
- 2 1/2 Tbs coconut flour (I really like Nutiva)
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions
- In a medium bowl, mix the mashed banana, eggs, organic pumpkin puree, maple syrup and almond butter together with a whisk or fork until very well mixed.
- In another medium bowl, mix together the baking soda, coconut flour, cinnamon, ground ginger, ground cloves, and ground nutmeg.
- Pour the bowl of dry ingredients into the wet ingredients and mix. Let the batter sit for a few minutes.
- Then, heat some oil in a large pan over medium heat and put heaping Tbs sized spoonfuls of the batter onto the pan. Cook for about 2 minutes per side, flip, and cook for another minute.
- (note: cooking time may vary depending on your stovetop)
- Yields about 7-8 pancakes, this should serve 1-2 people.
Notes
- Make sure to let the batter sit for a few minutes to thicken before cooking the pancakes. This lets the coconut flour absorb the liquid in the batter.
- Eat these pancakes with bacon. The flavor combination is so good!
- These can serve 1-2 people depending on how many pancakes on wants to eat.
Nutrition
Calories: 531kcal | Carbohydrates: 50g | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 443mg | Potassium: 853mg | Fiber: 15g | Sugar: 21g | Vitamin A: 7551IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 4mg