Print
Description
Fluffy, grain-free pancakes made with pumpkin puree and almond flour for a healthy breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tbsp coconut oil (for cooking)
Instructions
- Mix almond flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, whisk eggs, pumpkin puree, and honey.
- Combine wet and dry ingredients until smooth.
- Heat coconut oil in a pan over medium heat.
- Pour batter into small circles and cook for 2-3 minutes per side.
- Flip when edges bubble and cook until golden brown.
Notes
- Use fresh pumpkin puree or canned without added sugar.
- Adjust honey for desired sweetness.
- Serve with butter or maple syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg