OCTOBER- Paleo Pumpkin Spice Pancakes
Print recipe| Serving Size 1 pancake (makes 6) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 69 kcal | ||
| Protein | 4g | ||
| Total Carbohydrate | 9g | ||
| Total Fat | 1g | ||
| Fibre | 4g | ||
Ingredients
- 1/2 cup coconut flour
- 1/3 cup tapioca flour
- 1/2 teaspoon cinnamon
- pinch salt
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 heaped tablespoon stevia or sweetener of choice
- 1/2 cup pumpkin puree or canned pumpkin
- 2/3 cups MuscleEgg 'Pumpkin Spice' egg whites
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
Directions
| Step 1 | |
| Add all ingredients to a large bowl or stand mixer. Mix on high until smooth. Let sit for 5 minutes. | |
| Step 2 | |
| Heat a non stick griddle or large skillet and coat with non stick spray, butter, or coconut oil. Scoop about 1/4 cup servings of batter onto pan. Cook on LOW-MEDIUM heat for 2-3 minutes per side until golden brown. | |
| Step 3 | |
| Top with maple syrup, chopped nuts, and extra cinnamon if desired. | |