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Pumpkin Pancakes - grain free Recipe

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This recipe for Pumpkin Pancakes - grain free, by , 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!

Contributor:  
Contributor:  
Colleen Lawton

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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