Pumpkin Spice Pancakes
Delicious and sweet pumpkin spice almond flour pancakes that are tender and great to meal prep for breakfasts. These are easy to enjoy without syrup, plus they're grain free, dairy free and refined sugar free!
- 2 large eggs
- ½ cup pumpkin puree
- ⅔ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ cup unsweetened almond milk
- 1 tablespoon melted coconut oil or ghee
- 1 tablespoon pure maple syrup
Add all ingredients to a blender or food processor and mix until the ingredients have completely blended together and are smooth. If needed, stop blending to scrape down the sides or corners of your blender and then continue mixing.
Heat a non-stick skillet to or griddle to medium heat. For each pancake, pour about ¼ cup or use a batter scoop and use a spoon or the scoop to spread them out to about 6" rounds, as the batter is pretty thick to keep them fluffy.
When your sides begin to get opaque and gently flip them over and allow them to cook another 30-60 seconds. I consistently got 8, 6" pancakes from the recipe.
Serving: 4pancakes | Calories: 246kcal | Carbohydrates: 13g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 186mg | Sodium: 157mg | Potassium: 126mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10900IU | Vitamin C: 5mg | Calcium: 220mg | Iron: 2.2mg