Makes about 12 pancakes
Tiny and tender, lightly sweetened, and simple to make, these little pancakes contain only five ingredients, and are a breeze to whip up for any breakfast. For a treat, add bits of minced candied ginger; sprinkle pancakes with chopped toasted pecans before serving, if you’d like.
1/3 cup pumpkin purée
1/3 cup almond flour
2 Tbs. coconut sugar
Pinch of salt
Coconut oil for cooking
- In medium bowl, beat eggs and pumpkin together with hand mixer or in standing mixer, until the mixture is light and fluffy. Stir in flour, coconut sugar, and salt.
- Heat oil in a large skillet over medium-high heat. Pour about 2 Tbs. batter into pan, and cook 1 minute, or until edges and part of middle are opaque. Carefully flip and cook remaining side 1–2 minutes, until cooked through.
- Transfer to serving dish, and serve hot with maple syrup or honey.
per pancake: 40 cal; 2g pro; 3g total fat (1g sat fat); 3g carb; 30mg chol; 30mg sod; 0g fiber; 2g sugars
food photography by Pornchai Mittongtare; food styling by Liesl Maggiore; prop styling by Robin Turk
For more recipes and article, see Beyond Gluten-Free.