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Pumpkin Pancakes

Here is another great pancake recipe using almond flour.  We have been enjoying this one for over a year now.  It’s packed with Omega-3 rich eggs and lots of protein, so I don’t feel bad serving them to my daughter with a side of bacon and some fruit.  The original source is the Paleo Comfort Foods recipe book, edits are mine.  


4 large omega-3 rich eggs

4 large omega-3 rich egg whites

1 cup canned pumpkin

1/2 cup almond flour

1 teaspoon baking powder

1 teaspoon vanilla

1 Tablespoon cinnamon (use more or less, according to your preference)

Mix all ingredients together thoroughly.  If you find your batter is a little too thick you may add a little coconut milk (canned) or sometimes I add water if I don’t have any milk handy.

Heat skillet or griddle to meduim heat and coat with butter or olive oil when hot.  Pour batter into skillet same as traditional pancakes.  These will not bubble like traditional pancakes.  Don’t make them too large, no larger than 3 1/2 inches in diameter, or they will be too hard to keep together when turning.  I like to turn the heat down to low to avoid them getting too brown, then I turn up the heat a little when I add oil to the skillet for the next batch so they are a little “crispy” on one side.  Brown on both sides, remove from heat, and enjoy!

Variations:  Sprinkle chopped nuts onto each raw pancake as it is in the skillet.  Top with fresh berries, or organic blueberries which have been cooked down to a syrup.  Top with peaches or apples cooked on the stove with butter and cinnamon.  Add a few dark chocolate chips to the batter.


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