These healthy pumpkin pancakes are my new favorite way to enjoy pancakes!. They are paleo and refined sugar-free, plus the batter comes together super quick and you can freeze any leftovers (if there are any).
I have been on a pumpkin kick lately, and pumpkin is so great for you. Pumpkin is loaded with fiber, about 7g per cup, and fiber is the key to not only keeping you regular but also for stabilizing blood sugar. It is also loaded with vitamin A which is great for your immune system and for keeping your eyes, skin and bones healthy. Now let’s not forget that gorgeous color it gives, this is due to the carotenoids in it which are great antioxidants for our whole body.
- 1 1/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1 tsp pumpkin spice
- 1/4 cup pumpkin puree
- 1/4 cup nut milk
- 1 tbsp maple syrup
- 1 egg
- 1 tbsp coconut oil
Mix together pumpkin puree, nut milk, maple syrup, egg and coconut oil.
In a separate bowl, mix together almond flour, tapioca flour, baking powder and pumpkin spice.
Add the dry ingredients to the wet and fold together.
Heat a skillet to medium heat.
Using a 1/4 cup measurement scoop batter onto greased skillet.
Cook until edges are set and bubbles come through.
Flip and cook another 30 seconds to a minute.
Serve with melted coconut or nut butter and any other toppings of choice.