Pumpkin Pancakes
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Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
7
Low
Nutrition per serving
Calories494.6 kcal (25%)
Total Fat42 g (60%)
Carbs17.6 g (7%)
Sugars5.1 g (6%)
Protein19 g (38%)
Sodium134.5 mg (7%)
Fiber8.8 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
In a large bowl, combine the flaxseed, flours, stevia, baking powder, and pumpkin pie spice. Add the pumpkin and the eggs. Stir well to blend and moisten all the ingredients.
Step 2
Heat a large skillet or griddle over medium heat. When hot, add 1/2 tablespoon of the avocado oil to coat the pan, then add 2 or 3 large spoonfuls of the batter. The batter should spread to make pancakes 3 to 4 inches in diameter.
Step 3
Cook the pancakes on the first side for about 3 minutes, then flip and cook on the other side for an additional 2 to 3 minutes. When lightly browned, transfer to a plate, cover, and keep warm. Add the remaining 1/2 tablespoon avocado oil to the pan and then additional spoonfuls of the batter. Cook as for the first batch.
Step 4
Transfer the pancakes to serving plates, top with the almond butter and pumpkin seeds, and serve.
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