About
These pancakes will bring on all the fall feels! Delicious, good for you pumpkin makes up the base of these pancakes. Spiced with cinnamon, these pancakes will leave you feeling satisfied.
Ingredients
- ¼ cup coconut flour
- 1 cup almond flour
- ½ teaspoon baking powder
- 4 large raw egg
- ¼ cup 100% pure pumpkin by libby's
- ⅔ cup original coconut milk unsweetened by silk
- 3 tablespoon the ultimate icing sugar replacement by swerve
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon coarse kosher salt by morton
- 10 teaspoon avocado oil
Instructions
- Whisk all the dry ingredients together.
- Add in the wet ingredients and whisk until combined.
- Heat a large nonstick saute pan over medium-high heat. Add in 2 teaspoons of avocado oil and spread it evenly in the pan by tilting it. Using a 1 oz cookie scoop, scoop 3-4 pancakes into the pan. Turn the heat down slightly. Cook on the first side until puffed and bubbles are starting to form on top, about 2-3 minutes. Flip and continue to cook on the other side for 1-2 minutes or until the pancakes are cooked through.
- Repeat with the remaining batter, adding 2 teaspoons of avocado oil to the hot pan before more batter is added. Serve hot with butter and sugar-free syrup on top.
Nutrition Facts
- Servings: 16
- Calories: 97.5kcal/403.4kJ (per serving)
- Fat: 8.1g (per serving)
- Carbs: 4.7g (per serving)
- Protein: 3.3g (per serving)
