These pumpkin pancakes are the perfect addition to your fall breakfast or brunch! This recipe is both gluten free and dairy free, and the topping possibilities are endless. You will start your day off right with blood sugar balancing fiber, healthy fats, satiating protein and seasonal spices.
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
4 Eggs
1/2 Cup pureed pumpkin
1/4 Cup Coconut Flour
1 Tbsp. ground flaxseed
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1-2 Tbsp. sweetener of choice (coconut nectar, maple syrup, honey)
*Optional - 1 scoop of vanilla protein powder. I like to use Primal Kitchen Vanilla Collagen Fuel for extra protein, thickness and flavor.
** If you are limiting carbs you can use stevia or monk fruit to sweeten.
Toppings:
Get creative!
I used Wildway Granola and Forager Dairy Free Cashewgurt (pictured above). Some other ideas include...
*chocolate chips or cacao nibs
*nut butter
*maple syrup
*fresh fruit
*coconut whipped cream
Directions:
1.) Whisk the eggs, pumpkin, sweetener and vanilla extract together.
2.) Add in coconut flour, flaxseed, spices, and collagen. Mix until thoroughly combined.
3.) Heat coconut oil in a large skillet over medium heat. Once the skillet is hot, spoon the batter to desired pancake size. Cook the first side until golden brown underneath and a few bubbles appear. Flip sides. Repeat until all of the batter is used.
4.) Let cool, add your toppings of choice and enjoy :)
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