What should I eat for breakfast? It’s arguably the most frequently asked question after discovering that cereal, French toast, and pancakes rank pretty low amongst nutrient-dense breakfast options.
After I put in my plug for veggie and meat-based omelettes, green smoothies, Greek yogurt topped with nuts, seeds, and fruit, or the classic bacon and eggs, I drop this little truth bomb… pancakes aren’t entirely off the menu. It’s possible to create some pretty incredible real food-approved ones, like these Pumpkin Pancakes.
PS: You might also want to check out Coconut Flour Pancakes, Race Day Pancakes, and 2-Ingredient Pancakes.
Pumpkin Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 15 pancakes
Ingredients
- DRY INGREDIENTS:
- 1 cup almond flour
- 1 tbsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- WET INGREDIENTS:
- ½ cup 100% pure pumpkin, canned
- 4 eggs
- 1 tbsp honey
- 1 tsp vanilla extract
Instructions
- Combine the dry ingredients together in one bowl and set aside.
- Combine the wet ingredients in another bowl and blend well (I typically use a hand mixer on medium for ~1 min to really fluff up the eggs).
- Add wet to dry and mix thoroughly.
- Melt butter or coconut oil in a frypan (or griddle) over medium heat and spoon batter into ~3" diameter circles. Cook ~2-3 mins each side as you would "normal" pancakes.