Recipe Healthy Pumpkin Pancakes (Vegan, Gluten-Free, Grain Free, Paleo)

 Keyword fall recipe, paleo, pancakes, pumpkin, vegan

 Prep Time 5 minutes

 Cook Time 25 minutes

 Total Time 30 minutes

 Servings 8 pancakes

 Calories 113kcal

Ingredients

1 cup almond flour or gf flour of choice

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp cinnamon organic

¼ tsp nutmeg organic

¾-1 cup almond milk unsweetened vanilla

¾ cup pumpkin puree organic, canned

1 flax egg 1 tbsp flaxseed or chia seeds with 3 tbsp water

2 tbsp sweetener of choice I use Stevia

1 tsp vanilla extract organic

1 tsp apple cider vinegar organic, raw

1 tbsp coconut oil

Instructions

1. In a large mixing bowl, combine dry ingredients and whisk together.
2. Add almond milk, pumpkin puree, flax egg, syrup, vanilla, and apple cider vinegar. Using a hand mixer, mix on low for about 20 seconds or until smooth.
3. Grease a non-stick frying pan with coconut oil or cooking spray and heat on medium.
4. Spoon batter into the pan--I did about 2 heaping tbsp--and cook for 3-5 minutes per side, or until browned and cooked through, flipping with a spatula. Continue with remainder of batter, or refrigerate to use for later. Serve with a dollop of butter, or coconut butter , and sugar-free maple syrup with a sprinkle of cinnamon on top. You can also serve with fresh fruit, the toppings are endless. Enjoy!

Notes

*1 flax egg is equal to 1 Tbsp flaxseed meal and 3 Tbsp water

1 pancake is approximately 8 Net Carbs

Nutrition

Calories: 113kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 168mg | Potassium: 89mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3575IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg