For me, there is no such thing as too much pumpkin. The days have gotten shorter and a little pumpkin is the perfect comforting flavor that I crave. The weekends are my favorite time for making pancakes, when you get a slow start to the day and can take your time with making breakfast. It’s sort of a Saturday morning ritual of mine to make a big breakfast, and these pumpkin pancakes will definitely be reappearing soon. I’ve made a few Paleo pancake recipes, and this one is by far my favorite. They turn out moist, fluffy and delicious.
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5 reviews
Ingredients
Vegetarian, Gluten free, Paleo
∙ Serves 1
Produce
1/4 cup Pumpkin puree
Refrigerated
3 tbsp Almond milk
3 Eggs
Condiments
1 tbsp Honey
Baking & spices
1/4 tsp Baking soda
1 tsp Cinnamon
1/4 cup Coconut flour
1 Pinch Nutmeg
1/2 tsp Salt
1 tsp Vanilla
Oils & vinegars
1 tbsp Coconut oil
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