One of the most requested recipes I hear about is pancakes…and while I don’t think that they are a “best” daily option for breakfast, as a once-in-a-while treat, they’re fine. I snuck some protein powder into this recipe to give it an extra boost, but feel free to leave it out if so desired. Unlike traditional gluten-bomb pancakes, these have a much thicker, more dense consistency which will actually make flipping them easier. I portion them out with a small measuring cup or scoop and once I flip them, I press them down with the back of a spatula to flatten them. These would be good with a drizzle of real maple syrup…don’t you dare use the fake stuff!
1 can (15 oz) pumpkin puree
1 scoop vanilla protein powder (optional, if you omit, add 2 tbsp coconut flour)
1/4 c unsweetened shredded coconut
1 tbsp honey or maple syrup (optional)
2-3 tbsp ground flaxseed
1 tsp cinnamon
1/4 tsp ground nutmet
1/8 tsp ground cloves
In a large mixing bowl…
1. Combine pumpkin, eggs, protein powder, honey and spices. Mix thoroughly.
3. Add in coconut and flaxseed. Usually, I’ll start with less and add more if the batter is still too runny. You want a fairly thick batter.
4. Meanwhile, heat skillet on medium heat. When warm enough, grease with coconut oil, ghee, etc.
5. I use a 1/4 c. measuring cup or cookie scoop to portion out the batter. Cook for a few minutes on one side. Flip and cook a few minutes more.
6. Top with your favorite goodies or eat plain. Nom nom nom.