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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon. Ingredients:
1/4 cup pumpkin puree |
2 tablespoons almond milk |
2 eggs |
1 teaspoon maple syrup |
1 tablespoon vanilla extract |
2 tablespoons coconut flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup almond meal |
1/2 teaspoon ground cinnamon, or to taste |
1/4 teaspoon ground ginger, or to taste |
1/8 teaspoon ground cloves, or to taste |
2 teaspoons vegetable oil, or as needed |
Directions:
1. Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.
2. Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
3. Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.
4. Heat vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
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