I walked into Sprouts earlier this week and nearly ran smack into a big display of pumpkin flavored novelties. There were boxes of pumpkin spice cake mix, pumpkin flavored marshmallows, pumpkin cookies and – you guessed it – bags of Pumpkin Pancake Mix. It all looked so festive and fun!
Too bad all of the items were made with refined sugars and grains
½ cup Canned Pureed Pumpkin
2 eggs
¼ cup coconut palm sugar
¼ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup blanched almond flour
½ teaspoon baking soda
½ teaspoon sea salt
coconut oil
pure maple syrup
Combine the pumpkin puree, eggs, coconut sugar, allspice, cinnamon and ginger in a food processor. Add the flour, soda and salt. Mix well. Let the batter sit for 15 minutes.
Preheat coconut oil on your griddle over medium heat. Ladle pancake batter by 1⁄4 cup onto griddle. When bubbles form, flip the pancakes to cook other side.
Serve with pure maple syrup. Enjoy!
Calories: 179
Fat: 12g
Carbohydrates: 16g
Sodium: 211mg
Fiber: 8g
Protein: 7g
Sugar: —