Yes, all the p’s. It was pumpkin season and you know how much I love pancakes, and lately collagen!
After finally dragging myself out of bed after a sleepy fall weekend morning, the idea of paleo pancakes hit me. What better way to use up my canned pumpkin and make something I could really look forward to?! After recipe hunting for a bit based on what I had on hand, I decided to work off of Paleo Grubs as a base recipe. I was definitely inspired by the stack. I added in collagen peptides as I have been doing to most of my baked goods + coffee lately for a protein boost, and because I really feel the difference in how my hair, nails and skin look!
Each of these ingredient makes these pancakes delicious! You can get pumpkin in a can just about any time of the year, and these are great for any type of cozy morning – winter or fall. I recently started using fresh nutmeg and definitely recommend it if you have it on hand – the freshness really makes a difference. I just use my citrus zester! Maybe I’ll get a fancy nutmeg grinder one day when I have real cabinet space…
- ⅓ cup pumpkin puree
- 1 egg
- 2 Tbsp. almond flour
- ½ Tbsp. coconut flour
- 1 scoop Vital Proteins Collagen
- Dash of cinnamon
- Dash of nutmeg
- Handful of walnuts
- Coconut oil
- Maple syrup
- Hemp seeds
- Nut butter
- ...possibilities are endless
- Beat egg and pumpkin in a small bowl.Add in the dry ingredients and any additions such as raisins or walnuts.
- Heat a nonstick skillet over medium high heat. Lightly grease the skillet with a bit of coconut oil.
- Add batter to pan - I used about 2 tablespoons. The thicker the pancakes, the longer they will take.
- Cook until the surface of the pancake has some bubbles, is golden brown to your liking, and has enough structure to flip. Flip and cook the other side 2-3 more minutes (again, depending on thickness).
- Stack them up and layer on the toppings!