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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