Description
Gluten Free Pumpkin Pie Pancakes with pecans, vanilla, almond flour, and a dollop of whipped cream make an easy and healthy breakfast.
Ingredients
- ½ cups Pumpkin Puree
- 2 Eggs
- 2 teaspoons Chia Seeds
- 2 teaspoons Almond Flour
- 2 teaspoons Pure Maple Syrup
- 2 drops Pure Vanilla Extract
- ¼ teaspoons Pumpkin Pie Spice
- 4 Tablespoons Coarsely Chopped Pecans
- 3 teaspoons Coconut Oil
Preparation
Place all the ingredients except oil in a bowl and mix until completely combined.
Place 1 teaspoon coconut oil (or as needed) on a hot skillet over medium heat. When skillet is hot, add 1 tablespoon batter to hot skillet and spread gently to make a 3-inch pancake. Make sure not to cook it too high or too fast. Cook until pancake is golden brown, then flip the pancake. This pancake will not bubble when ready flip like a normal pancake.
Cook until golden brown on both sides. Top with syrup, powdered sugar, or whipped cream. Enjoy!
Note: Make sure you use pure maple syrup.
