Start your day with a healthy batch of these paleo pancakes! Perfect for leftover pumpkin. They're quite moist so take your time cooking.
Course Breakfast
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 4small pancakes
Author French Pressed Kitchen
Ingredients
For the pancakes:
⅓cuppumpkin puree
1egg
2Tbsp.almond flour
½Tbsp.coconut flour
1scoop Vital Proteins Collagen
Dash of cinnamon
Dash of nutmeg
Handful of walnuts
Coconut oil
Toppings:
Maple syrup
Hemp seeds
Nut butter
...possibilities are endless
Instructions
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).