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Name: Pumpkin Pancakes (Paleo)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Cuisine: not set
Ingredients: 4 large eggs; 4 large egg whites; 1 cup canned pumpkin; 1/2 cup almond flour; 1 tsp baking powder; 1/4 cup coconut milk; 1 tsp vanilla; 1/2 tsp nutmeg; 1 tsp cinnamon; 1/2 cup pecans crushed (optional); 2 Tbsp coconut oi or butter

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INGREDIENTS

4 large eggs
4 large egg whites
1 cup canned pumpkin
1/2 cup almond flour
1 tsp baking powder
1/4 cup coconut milk
1 tsp vanilla
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup pecans ; crushed (optional)
2 Tbsp coconut oi ; or butter

Servings

INSTRUCTIONS

Mix all ingredients in large bowl except optional pecans.

Heat a griddle or large skillet to medium heat and coat griddle with butter or coconut oil.

The batter is a bit thicker than traditional pancakes, so you will not see bubbles in the batter to indicate readiness to fligp. Instead, the first side should take about 2-3 minutes to brown and then another 1-3 minutes on the other side to be done.

You can sprinkle the chopped pecans on a freshly poured pancake before flipping.

NOTES

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 10 Servings

Calories: 148
Calories from Fat: 89 (60%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 2.1g
Cholesterol 95.1mg		29 %
Sodium 118.8mg		4 %
Potassium 170.5mg		4 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 6.5g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 148

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