Gluten Free Pumpkin Pancakes
Ingredients
Wet Ingredients
-
4
large
eggs
-
½
cup
pumpkin puree
-
1
tablespoon
maple syrup
Dry Ingredients
-
1
teaspoon
baking powder
-
½
cup
super fine almond meal
-
2
tablespoons
coconut flour
-
1½
teaspoons
pumpkin pie spice
Instructions
- Whisk the eggs in a medium bowl, then add pumpkin puree and maple syrup, mixing until smooth.
- In another bowl, combine all the dry ingredients and mix well.
- Add the dry ingredients to the wet mixture and stir until combined.
- Heat a skillet over medium heat and spray with coconut oil.
- Pour ¼ cup of batter onto the skillet and spread evenly.
- Cook the pancake for about 3 minutes on one side until it can be flipped.
- Flip the pancake and cook for another 2-3 minutes until fully cooked.
- Repeat until all batter is used, then serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
4
Calories
419
Total fat
26g
Total carbohydrates
23g
Total protein
22g
Sodium
0mg
Cholesterol
0mg
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