PUMPKIN PALEO PANCAKES (THAT ACTUALLY TASTE GOOD)
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Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 640.7
- Total Fat: 40.4 g
- Cholesterol: 0.0 mg
- Sodium: 672.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 22.4 g
- Protein: 37.9 g
View full nutritional breakdown of PUMPKIN PALEO PANCAKES (THAT ACTUALLY TASTE GOOD) calories by ingredient
Introduction
Pancake batter will be thick. Spread out batter on griddle. You can add almond milk (@ 14 c or more for your desired consistency). Pancake batter will be thick. Spread out batter on griddle. You can add almond milk (@ 14 c or more for your desired consistency).Number of Servings: 1
Ingredients
-
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
14 gram(s) Bob's Red Mill - Organic High Fiber Coconut Flour (7g / Tbsp) (by SCHNELLD)
.5 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
1 tbsp Cinnamon, ground
1 serving Bob's Red Mill Pure Baking Soda-1/4 tsp
1 tsp Cloves, ground
1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
.75 cup Egg substitute, liquid (Egg Beaters)
.5 tsp Vanilla Extract
.5 serving Extra Virgin Coconut Oil (spring oil)
Tips
Copied from Gina Matsoukas's blog.
Directions
Heat a pancake griddle over medium heat.
Combine dry ingredients in a bowl.
Whisk together wet ingredients in a small bowl.
Add wet to dry ingredients and stir together.
Add enough coconut oil to the pan to grease the center.
Pour batter in approximately ¼ cupfuls onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
Repeat with remaining batter, adding more coconut oil to the pan as needed
Serving Size: 6 pancakes - 3 per serving
Number of Servings: 1
Recipe submitted by SparkPeople user VNICKERSON1.
Combine dry ingredients in a bowl.
Whisk together wet ingredients in a small bowl.
Add wet to dry ingredients and stir together.
Add enough coconut oil to the pan to grease the center.
Pour batter in approximately ¼ cupfuls onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
Repeat with remaining batter, adding more coconut oil to the pan as needed
Serving Size: 6 pancakes - 3 per serving
Number of Servings: 1
Recipe submitted by SparkPeople user VNICKERSON1.
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