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Pumpkin pancakes

Pumpkin Pancakes Recipe

Ingredients

  • 1/4 cup pumpkin puree
  • 1/4 cup almond milk
  • 1/4 cup water
  • 3 eggs
  • 1 tbsp coconut oil (melted)
  • 1 tsp vanilla
  • 4 drops liquid stevia
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Instructions

  1. Mix dry ingredients together.
  2. Mix wet ingredients together in a separate bowl.
  3. Mix the wet and dry ingredients together.
  4. Make pancakes as usual.

Notes

  • These pancakes come out best when they are kept small. There's not enough starch/gluten to hold together for large, plate-size pancakes.
  • The whole batch has around 10 net carbs, but you should get two servings per batch (unless you're really hungry).
  • The batter works best when it's thinner because the batter doesn't spread out very far once placed. If the batter is too thick, the middle of the pancakes won't cook.

Variations

  • Replace the pumpkin puree with an equal amount of sweet potato puree.
  • Replace almond milk with any other kind of milk you prefer.
  • The vanilla is totally optional, I usually don't use it and just add more stevia drops.
  • The coconut oil is also optional. I forgot to add it once and the pancakes came out fine.
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