Practical Paleo Pumpkin Pancakes
- Number of Servings: 6
Ingredients
4 eggs1/2 cup canned pumpkin1 teaspoon pure vanilla extract2 tablespoons pure maple syrup1 teaspoon pumpkin pie spice1 teaspoon cinnamon1/4 teaspoon baking soda2 tablespoons butter
Whisk all wet ingredients together except butter. Then mix in the dry ingredients.
Melt the butter and add it to the batter.
Grease the skillet and cook on medium heat. Add 1/4 cup of batter to the pan. When a few bubbles appear, flip the pancake once to finish cooking. Can save with butter and cinnamon or sliced bananas. But it is moist enough that I eat them plain.
Serving Size: makes 6 pancakes using 1/4 batter per pancake
Number of Servings: 6
Recipe submitted by SparkPeople user DORSEY15.
Melt the butter and add it to the batter.
Grease the skillet and cook on medium heat. Add 1/4 cup of batter to the pan. When a few bubbles appear, flip the pancake once to finish cooking. Can save with butter and cinnamon or sliced bananas. But it is moist enough that I eat them plain.
Serving Size: makes 6 pancakes using 1/4 batter per pancake
Number of Servings: 6
Recipe submitted by SparkPeople user DORSEY15.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 7.1 g
- Cholesterol: 134.2 mg
- Sodium: 128.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.5 g
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