If healthy ever met delicious, it would be in the form of these pancakes.
I don’t know about you but fall is my favorite time of the year…crockpots, pumpkin everything, the weather, changing colors, Thanksgiving, and just that feeling of comfort and bliss. It’s the perfect time to snuggle up with a blanket and a bowl of chili…and it’s ALWAYS a good time for pancakes!
Check out these AH-MAZING pumpkin pancakes below. They are full of fiber, low in sugar, but definitely not lacking in flavor. Pumpkin is rich in vitamin A, vitamin C, and vitamin E, and many other antioxidants. This is a healthy way to start any morning and stay full until lunch!
Pumpkin Pancakes Recipe
yields 4 servings
- 1 cup canned pumpkin puree unsweetened
- 6 eggs, beaten
- 1/2 cup plain unsweetened almond/coconut milk
- 1/2 tsp. pure vanilla extract
- 1 tbsp. raw honey
- 1 3/4 cups tapioca flour
- 1/2 cup coconut flour
- 1 tbsp. ground flaxseed
- 1/8 tsp baking powder
- 1/2 tsp. ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- coconut oil
In a medium bowl, whisk together the pumpkin puree, eggs, milk, honey and vanilla. In another bowl, whisk together dry ingredients. Carefully fold the wet ingredients into the dry until just combined. Heat a non-stick skillet to medium-high lightly greased with coconut oil. Pour 1/4 cup of batter and cook for 3-4 minutes on each side. Cook all pancakes and serve, store leftovers in the refrigerator.