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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from Paleo Comfort Foods by Julie and Charles Mayfield. I have not tried these yet, but am really looking forward to them soon. Ingredients:
4 large eggs |
4 large egg whites |
1 c. canned pumpkin |
1/2 c. almond flour |
1 tsp. baking powder |
1/4 c. coconut milk |
1 tsp. vanilla |
1/2 tsp. nutmeg |
1 tsp. cinnamon |
1/2 c. pecans, crushed (optional) |
1-2 tbs. butter or coconut oil |
Directions:
1. Mix all ingredients in a large bowl except optional pecans.
2. Heat a griddle or large skillet to medium heat and coat griddle with butter or other fat source when hot.
3. From here, traditional pancake rules apply with a slight modification. These will not bubble like your traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.
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