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Sunday, September 27, 2015

Pumpkin Pancakes Healthy (Gluten-Free)

Shakeology, Clean eating, dinner recipes, workout, insanity, 21 day fix, beachbody coach, Tarpon Springs FL, easy dinner recipes, clean eating family, stay at home mom, family, healthy
Ingredients
  1. 1/4 cup pumpkin puree
  2. 3 tbsp almond milk
  3. 1 tbsp honey
  4. 3 eggs
  5. 1 tbsp coconut oil, melted, plus additional for pan
  6. 1 tsp vanilla
  7. 1/4 cup coconut flour
  8. 1 tsp cinnamon
  9. Pinch of nutmeg
  10. 1/2 tsp salt
  11. 1/4 tsp baking soda
Instructions
  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
Notes
  1. Servings: 7 small pancakes
FREEZE IT: These pancakes freeze well. (I've never met a pancake that doesn't.)
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