If you’re like me and love pancakes, but are not willing to sacrifice your health to get them at a restaurant, then this recipe is for you! The pancakes at your local brunch spot will be made with poor quality butter, processed white flour and sugar and served with maple flavored syrup – it’s not even real maple syrup! To me, this screams inflammation and a big sugar crash! Plus, with my dairy sensitivity it is a much safer bet for me to make my own at home…..which I can actually do faster than a busy restaurant.
So next weekend, make sure you have all the right ingredients, and enjoy this delicious Fall recipe while watching the leaves change out of your own window.
~ Makes about 4 pancakes
Prep Time: 5 min, Cooking Time: 10 min
1/4 C Almond milk
1/4 tsp Vanilla Extract
1/4 C Canned Pumpkin
1/4 C + 2 TBSP Almond Flour
1 tsp Pumpkin Pie Spice (I recommend Primal Palate, it’s so yummy!)
1/2 tsp Cinnamon
1/4 tsp Baking Powder
Mix all wet ingredients, then add in dry ingredients, whisking until smooth. Heat a pan or griddle to low-medium heat and coat with coconut oil (or grass fed butter or Ghee). Pour about 1/4 C batter onto pan for smaller pancakes and make sure to separate enough so they don’t stick together. Cover and cook until a few bubbles form on top, then flip and cook for another 2-3 minutes. I think these are delicious as is, since the protein powder sweetens them up, but if you’d like to drizzle a little Maple Syrup on or add some other toppings, please be mindful of the sugar!