Pumpkin Pancakes!

These are Paleo (grain free) friendly and lip smacking good!

Pumpkin Pancakes
4 Large eggs (whole)
4 Large egg whites
1 can of canned pumpkin (15-16 oz)
1/2 Cup almond flour
1 tsp baking powder
1/4 cup coconut milk
1 tsp vanilla
1/2 tsp nutmeg powder
1 tsp cinnamon powder
1/2 cup pecans, crushed (Optional)(can substitute other crushed nuts)
1-2 tbs of butter (can substitute Ghee or coconut oil)

Mix all ingredients in a large mixing bowl

Heat your griddle or skillet to a medium heat,
making sure to coat griddle with butter or
other good fat.

Just like traditional pancakes, pour enough batter to
make the size you like. These pancakes do not bubble
Like those made with wheat flour as the batter is slightly
thicker. With medium heat the first side should take
2 to 3 minutes to brown, flip and brown the other side for another 1-3 minutes.

One of my personal favorites (Dr. Jim)

Leave a Reply