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Pumpkin Pancakes - grain free Recipe

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This recipe for Pumpkin Pancakes - grain free is from Colleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup blanched almond flour (superfine ground almonds)
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 eggs*
1/4 cup packed canned organic pumpkin (NOT pumpkin pie filling)
1/4 cup water
1 tsp vanilla extract
coconut oil for pan
Directions:
Directions:
Whisk almond flour, baking soda, cinnamon, cloves and the pinch of sea salt together in a medium mixing bowl until there's no lumps.

In a small mixing bowl, whisk together the eggs, pumpkin, water, and vanilla extract.

Add the liquid ingredients to the dry ingredients and whisk together until thoroughly mixed.

Preheat a lightly oiled pan over medium-low heat.

Drop batter by 2 tablespoonfuls onto the prepared pan, and cook until pancakes are golden brown and edges are dry, about 3-4 minutes.

Flip and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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