PUMPKIN COCONUT PANCAKES
This is a recipe for flourless pumpkin coconut pancakes, made with almond butter, coconut flour, and bananas. These thick, cake-like pancakes are sure to win everyone over! Top with your favorite pancake toppings to enjoy.
Provided by Megan Olson
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 23m
Yield 4
Number Of Ingredients 15
Steps:
- Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just combined.
- Heat a skillet over medium-low heat; spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 24.7 g, Fat 33.1 g, Fiber 4.2 g, Protein 10.4 g, SaturatedFat 14.5 g, Sodium 801.4 mg, Sugar 10.2 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
