Pumpkin Silver-Dollar Pancakes
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
2 eggs
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.