Paleo Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Ingredients:Pumpkin, canned, without salt, 1 cup Egg, fresh, whole, raw, 3 medium Coconut Oil, 1 tbsp Soy Flour, 1 tbsp Honey, 1 tbsp (remove)*Pumpkin Pie spice, 2 tsp Cinnamon, ground, 2 tsp Blueberries, fresh, 1 cup Baking Soda, .5 tsp Vanilla Extract, 2 tsp
Mix pumpkin, eggs, and extract together until smooth. Whisk in soy, coconut (or almond) flour for thickness, spices, and baking soda.
Warm a large skillet to medium heat, until a dab of coconut oil is melted and hot. Spoon pumpkin mixture into small pancakes in pan. Cook several minutes, until pancake edges look dry and bottom side is golden. Add blueberries if you like! Carefully flip—pancakes are VERY delicate until they are cooked on both sides.
Once both sides are golden, remove from pan and enjoy.
Serving Size: 3-4 dollar size pancakes per serving
Number of Servings: 3
Recipe submitted by SparkPeople user SHDW13.
Warm a large skillet to medium heat, until a dab of coconut oil is melted and hot. Spoon pumpkin mixture into small pancakes in pan. Cook several minutes, until pancake edges look dry and bottom side is golden. Add blueberries if you like! Carefully flip—pancakes are VERY delicate until they are cooked on both sides.
Once both sides are golden, remove from pan and enjoy.
Serving Size: 3-4 dollar size pancakes per serving
Number of Servings: 3
Recipe submitted by SparkPeople user SHDW13.
Nutritional Info Amount Per Serving
- Calories: 201.3
- Total Fat: 9.2 g
- Cholesterol: 163.7 mg
- Sodium: 281.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.0 g
- Protein: 7.9 g
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