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Paleo Pumpkin Protein Pancakes

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 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 small pancakes
Author French Pressed Kitchen

Ingredients

For the pancakes:

  • 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

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).
  • Stack them up and layer on the toppings!