Pumpkin Coconut Flour Pancakes
Hello from the ridiculous polar vortex in the Northeast..I’m so over this horrific winter. I’ve had a lingering cold for over a month and am sick of sniffling all the time. Summer – you can come on down anytime now. Anyway, here’s another recipe for you guys. Since I have cans of pumpkin hoarded from the Fall, it’s a past-due pumpkin recipe and also another coconut flour pancake recipe to add to the collection. I made these a while ago but am just posting the recipe. They turned out a lovely orange color from the pumpkin and the egg yolk. Hope you like them!
Pumpkin Coconut Flour Pancakes (makes 6 small pancakes)
1/4 cup pumpkin
1/3 medium (or 1/2 small) banana, mashed
1 egg + 1/4 cup egg whites
2 Tbsp coconut flour
1 – 2 tsp ground flaxseed
1. Preheat a griddle on medium heat. While the griddle is heating, combine the ingredients in a bowl and mix until smooth.
2. Spoon approx. 1/4 cup batter onto griddle for 1 pancake. Repeat with the remaining batter.
3. Allow pancakes to cook for approx. 1 minute before flipping. Cook for 30 seconds – 1 minute more
4. Top with sliced bananas, maple syrup, walnuts and/or your favorite nut butter and enjoy!
Nutrition: 240 calories, 25g carb, 15 g protein, 7 g fat for entire batter (approx. 60 calories, 4g carb, 2.5 g protein, 1 g fat per pancake if making 6).