Pumpkin Coconut Pancakes recipe
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Ingredients
- 2 very ripe bananas 5 egg whites ½ cup almond butter ¼ cup coconut oil 1 teaspoon almond extract ½ cup pumpkin puree ½ cup coconut flour 1 ½ teaspoons pumpkin pie spice 1 ½ teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 pinch sea salt cooking spray
Nutrition Info
- 412.1 caloriescarbohydrate: 24.7 gcholesterol: : -fat: 33.1 gfiber: 4.2 gprotein: 10.4 gsaturatedFat: 14.5 gservingSize: -sodium: 801.4 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Coconut Pancakes
Directions
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Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just combined.
Heat a skillet over medium-low heat, spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.