Paleo Spiced Pumpkin Pancakes
Ingredients
Dry Ingredients
-
½
cup
almond flour
-
2
tbsp
coconut flour
-
1
tbsp
arrowroot flour
-
¼
tsp
baking soda
-
1½
tsp
ground cinnamon
-
½
tsp
ground ginger
-
¼
tsp
ground cloves
-
¼
tsp
ground cardamom
-
¼
tsp
freshly grated nutmeg
-
⅛
tsp
Himalayan or fine sea salt
Wet Ingredients
-
4
units
eggs, beaten
-
½
cup
pumpkin puree
-
¼
cup
pure unsweetened apple cider
-
2
tbsp
ghee or coconut oil
-
1
tsp
blackstrap molasses
-
1
tsp
pure vanilla extract
Instructions
- Mix all dry ingredients in a large bowl until well combined.
- In a separate bowl, combine the wet ingredients and mix well.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Let the batter sit for a few minutes to thicken.
- Heat coconut oil in a skillet over medium heat.
- Pour about ¼ cup of batter per pancake into the skillet and cook until the tops look matte and edges are cooked, about 2-3 minutes.
- Flip the pancakes and cook for another 45 seconds until set.
- Keep cooked pancakes warm in a low oven while cooking the remaining batter.
- Serve with coconut butter, honey, and pecans if desired.
Nutrition Facts (estimated)
Servings
10 pancakes
Calories
103
Total fat
8g
Total carbohydrates
5g
Total protein
4g
Sodium
86mg
Cholesterol
73mg
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