Download Stashcook Now. Get the best meal planning app for your family.

Keto + Paleo Pumpkin Pancakes (Dairy Free, Gluten Free) Recipe

Name: Keto + Paleo Pumpkin Pancakes (Dairy Free, Gluten Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 9
Ingredients: 1/2 cup pumpkin puree; 4 large eggs; 1 tablespoon monk fruit (or coconut sugar); 1/2 cup almond flour; 2 tablespoons coconut flour; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; coconut oil to grease the pan; Toppings of choice: pure maple syrup

Tastes Lovely

These Keto + Paleo Pumpkin Pancakes made with almond flour and coconut flour are light and fluffy pancakes packed with pumpkin flavor and warm spices!

Ingredients

1/2 cup pumpkin puree

4 large eggs

1 tablespoon monk fruit (or coconut sugar)

1/2 cup almond flour

2 tablespoons coconut flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

coconut oil to grease the pan

Toppings of choice: pure maple syrup

Method

In a medium size bowl, whisk together the pumpkin puree, eggs and coconut sugar.

In a separate medium size bowl, whisk together the almond flour, coconut flour, pumpkin pie spice and baking powder.

Pour the wet ingredients in the dry ingredients, and whisk to combine. Beat out any lumps.

Preheat a large nonstick pan or griddle over medium heat. Add 1 tablespoon coconut oil. Pour 1/4 cup of the batter to make each pancake, then use the back of the 1/4 measure to gently smooth out and flatten the pancake. The batter is a little thicker than "regular" pancake batter, it won't spread out on its own.

Cook the first side for about 3 minutes, until the edges are golden brown and a few bubble have broken through the top. Flip the pancakes, and continue to cook another 2-3 minutes.

Serve warm, topped with your favorite pancake toppings.

The simple meal planning app

Social

Email:

hello@stashcook.com