Pumpkin Spice Pancakes
These yummy pumpkin spice pancakes are refined sugar-free and gluten-free made with coconut and almond flours. Enjoy them for fall with your favorite pancake toppings!
Servings 4 -6
Calories 271kcal
Ingredients
- 6 large eggs
- ⅔ cup pure pumpkin puree
- 2 Tbsp honey
- ½ cup almond flour
- ½ cup coconut flour
- 1½ tsp baking powder
- 1 Tbsp pumpkin pie spice
- ⅛ tsp salt
- 3 Tbsp coconut oil divided
Optional Toppings
- Sliced bananas
- Chopped pecans
- Real maple syrup
- Whipped cream
- Fresh berries
Instructions
- Place the eggs, pumpkin puree, and honey into a large mixing bowl and whisk until thoroughly combined.
- In a separate bowl, sift together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and gently fold the two together until blended.
- Heat one tablespoon of coconut oil in a large griddle or frying pan over medium heat.
- Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side.
- Repeat this process with the remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with your choice of toppings. Enjoy!
Nutrition
Serving: 1 | Calories: 271kcal | Carbohydrates: 17g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 186mg | Sodium: 248mg | Fiber: 3g | Sugar: 9g