Paleo Pumpkin Pancakes (GF)
Filling, fluffy, flavorful healthy pancakes that are full of healthy fats and protein, and are super quick to make.
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1 -2
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.
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