Pumpkin-y Pancakes (gf)

1. Preheat griddle over medium heat. 2. In a small bowl combine the blanched almond flour, baking soda and salt. 3. Next, separate the egg whites from the yolks. Place the egg whites in amedium bowl; set aside. 4. Place the egg yolks in a large bowl and whisk in the pumpkin puree andmelted butter. Next, whisk in the maple syrup, vanilla and pumpkin piespice. 5. Then, add the dry mixture to the pumpkin mixture, whisking well tothoroughly combine, making sure there are no lumps in the batter. (Batterwill be very thick.) 6. Using a clean large wire whisk, whisk the egg whites rapidly until veryfoamy (about two minutes). 7. Then, use the whisk to fold the whipped egg whites into the batter; bygently turning the batter over and over again, until well combined. 8. Grease preheated griddle with butter (or coconut oil). 9. Ladle a spoonful of batter onto the griddle to form a silver dollar sizepancake (about 3? in diameter). 10. Cook for a few minutes, until pancakes begin to dry out at edges and thebottoms are a golden brown. It?s important to keep a careful eye on them asalmond flour pancakes burn easily. (I like to take a little peek under oneof the pancakes to check, before flipping.) 11. Carefully flip and cook another few minutes until done. 12. Serve hot off the griddle with cultured butter, crispy walnuts and adrizzle of pure maple syrup. Happy Fall! Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 276 Calories From Fat: 142 Total Fat: 15.7g Cholesterol: 634.5mg Sodium: 5876.1mg Potassium: 386.7mg Carbohydrates: 11.9g Fiber: 3g Sugar: 4.5g Protein: 20.2g Recipe Source: The Nourishing Home