Paleo Pumpkin Pancakes
Try this Paleo Pumpkin Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 2 tablespoons coconut flour
- 1/2 cup pumpkin puree
- 4 eggs, large
- 1/2 cup almond meal (i used the trader joe's brand)
- Carbohydrate 14.6046722379611 g
- Cholesterol 0.81666666500978 mg
- Fat 9.38124479130323 g
- Fiber 5.45692494630814 g
- Protein 2.04484166529559 g
- Saturated Fat 8.24716764560653 g
- Serving Size 1 1 Serving (70g)
- Sodium 97.0604530815553 mg
- Sugar 9.14774729165296 g
- Trans Fat 0.574435749981358 g
- Calories 142 calories
In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.Next, add in dry ingredients and mix again until everything is combined.Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon ¼ of the batter onto the skillet and use your spoon to spread the batter so that everything is even.Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.
