Almond Flour Pumpkin Pancakes2012-10-19
- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
Mix all ingredients (except coconut oil) together. Lastly, add the coconut oil and mix until well combined. The reason for adding the coconut oil last is to avoid the coconut oil becoming solid.
Heat a skillet to medium low heat and always use plenty of coconut oil to cook your pancakes (this is important, as they are not like conventional pancakes).
Form small, not too thick pancakes in the skillet and cook on medium low or lower. You\’ll know to turn them over when they edges get a little lighter in color. You\’ll want the pancakes to be small enough to easily fit onto a spatula.
Remember, these are not like your regular pancakes. They don\’t bubble, and flipping them is not quite as easy as with regular pancakes. But these are great and it\’s well worth the little extra care.
I used a bunch of fruit that we picked during the summer and cooked them with just a bit of honey and cinnamon. I don\’t use water. There is enough moisture in the fruit.
- 2 cups almond flour
- 1/2 cup pumpkin puree
- 4 eggs
- 1/3 cup coconut milk (add more, if your batter gets too thick)
- 2 tbsp honey (or more if you like it sweeter), 3TBSP coconut oil (melted)
- a little bit of unsweetened cocoa powder
- cinnamon to taste
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