Pumpkin Pancakes

As I sit on the couch writing this post, I have just finished food-prepping for the week, and the house now smells like pancakes and maple. I think I might have pancakes for dinner…

You can make these with pumpkin or winter squash, or even sweet potato. I love that they are super high protein and have zero sugar, yet you can still add sweetener if you chose. I personally love mine with loads of grass-fed butter and some maple syrup, but you chose your own adventure! This picture was taken in my almond-butter-eating-days, which I no longer eat, but as I said, whatever floats your boat 😉

Here’s how you make them:

INGREDIENTS:

-1/2 cup of pumpkin or squash, puréed
-3 large eggs
-2 Tbsp of coconut flour
-1/2 tsp sea salt
-1/2 tsp cinnamon
-1/2 tsp nutmeg
-1 tsp organic vanilla extract
*You will also need some coconut oil, or ghee,l for frying

INSTRUCTIONS:

  1. Simply place all ingredients in a food processor/blender and mix until kind of smooth.
  2. Cook in a large skillet at medium-high temperature with lots of coconut oil at the bottom of the pan.
  3. Flip when they start to bubble and cook a couple more minutes. Serve with lots of butter, and/or honey or maple syrup 🔥. This makes 1 serving.
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