Image
Prep Time
15
Cook Time
10
Course
Dietary Choice
Ingredients
- 2 tablespoon coconut flour, sifted (can sub for gluten free or oat flour)
- 1/2 teaspoon baking powder
- 1 scoop vanilla or neutral tasting protein powder (optional)
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1-2 tablespoon granulated sweetener of choice
- 1 flax “egg- ” (1 tablespoon flax + 3 tablespoonsT water)
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin & cooked sweet potato, mashed (not filling)
- 1 tablespoon - 1/4 cup dairy- free milk
- Molasses, maple syrup and butter, for topping (Optional)
Directions
- In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the spices, sweetener and salt and mix well.
- In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract. Add this to the dry mixture and stir until a dough like consistency. Add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.
- Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.
- Allow pancakes to cool slightly and top with butter, maple syrup and molasses.
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