Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes

Pancakes are one of my favorite foods so I am incredibly grateful for my beautiful chef friend, Kerri, for creating this recipe.

They are super easy to make and SO delicious!

Ingredients:

8 Eggs (4 whole eggs, 4 egg whites)

1 cup canned, organic pumpkin

1/2 cup almond flour (I used coconut flour)

1 tsp. baking powder

1/4 cup canned, organic coconut milk

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

Diced pecans, to your liking.

Directions: 

*TIP: The batter is better & fluffier if you really whip the eggs before adding all the other ingredients.

1. Whip 4 whole eggs & 4 egg whites together in a bowl.

2.  Once the eggs are whipped, mix in the pumpkin, almond flour, baking powder, coconut milk, vanilla, cinnamon, and nutmeg.

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3.  Heat a small amount of butter or coconut oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the pan.  As the mixture begins to cook in the pan, throw in some diced pecans (or any nut of your liking).

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4.  Cook until lightly browned, about 5 minutes per side.

Yumm pecan, pumpkin pancakes – it’s officially fall!

 

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