Monday, May 19, 2014

Pumpkin Pancakes-- Revisited

If you're a regular you'll remember my apple pumkpin pancakes.  They are great when I feel like really working, but on mornings or afternoons when I am more, well, lazy, this variation of pumpkin pancake is a great fix.

There is some apple sauce and banana pureed into the party and some coconut and almond flour help keep this pancake less eggy and give it a heartier texture.

Pumpkin Pancake Part 2
1 banana
4 eggs
1 cup pumkin puree
1/4 cup applesauce
3 Tablespoons melted coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
2 Tablespoons coconut flour

Puree all the ingredients together in a blender.  Cook pancakes on a greased griddle over medium to medium low heat.  Flip pancakes when the bubbles solidify.. about 2-3 minutes per side.  These guys take a little longer to cook than regular pancakes.  Don't fret if  one falls apart as you flip it.  It happens to the best of us.

No comments:

Post a Comment