I’ve got pumpkin “everything” on my mind, which is why I came up with this recipe! This recipe is guilt free, gluten free, paleo friendly, grain free and made with no added refined sugars!
I have used the combination of almond flour and coconut flour together in my baked goods before so I thought I would try using it in a new pancake recipe.
I also find that the combination of pumpkin puree along with cinnamon go in harmony, so I like to keep them together. Love the aroma and the taste! Just a hint of sweetness by adding a touch of honey.
The additional benefit to these pancakes is the addition of 100% pure collagen peptides protein powder. It will keep you satiated for hours, which in turn, helps you lose weight! Personally, after eating these protein pancakes, I was amazed at the fact that I was not hungry for a good 5 hours!
To order your own Collagen Peptides Protein Powder, go to www.furtherfood.com/shop and don’t forget to use my discount code YUMDELISH to get 5% off your order!
RECIPE:
Ingredients:
1 cup almond flour (or almond meal)
1/4 cup coconut flour
3 large eggs (I prefer free run eggs)
2 tbsp. organic honey
1/2 cup unsweetened almond vanilla milk
1/2 cup pure pumpkin puree
1 tsp. baking powder (aluminum free)
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. sea salt
1 scoop Further Food Collagen Peptides Protein Powder
Directions:
Whisk all dry ingredients in a mixing bowl: the flours and all spices, put aside
Whisk all the wet ingredients in a separate mixing bowl: the eggs, milk, pumpkin puree and honey
Combine the wet into the dry ingredients and lastly mix in the protein powder, mixing well to combine with a spatula
Let sit for 5 minutes.
Batter will be thick which is what you want, not like usual pancake batter because of the flours used. If you find that it’s too thick, add a bit more milk.
Make sure your pan is hot and greased well before testing the first pancake. Almond Flour is a little tricky to work with. Make sure you wait at least 2-3 minutes on medium heat before flipping the pancakes over to avoid them from falling apart. Cook for an additional 2 minutes on the other side or until you reach the colour of preference.
Scoop 1/4 cup of the batter at a time on the hot grill, it’s best if you can make “thick” pancakes rather than thin since it will be difficult to flip over as well.
Makes about 7 pancakes
Top with banana slices & pumpkin seeds and 100% pure maple syrup
*paleo
*gluten free
*healthy
*high protein
*low carb
*grain free
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