Protein Pumpkin Pancakes

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If you need a little protein to start your day (or end it; these make great bedtime snacks, too), then check out these pancakes!

Ingredients

  • 2 pastured eggs
  • 1/4 cup of coconut flour
  • 3/4 cup almond flour
  • 1/2 t cinnamon
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/2 cup of pumpkin puree (if you use pumpkin pie filling, leave out the spices below)
  • 1/4 t pumpkin pie spice
  • 1/2 t raw apple cider vinegar
  • 1 T melted coconut oil
  • 1/4 cup almond milk as needed for the batter

Instructions

  • Whisk together the dry ingredients and then the wet ones in a separate bowl.
  • Slowly add the dry ingredients to the wet ingredients and mix until well-combined.
  • Heat a cast iron pan over medium heat. Add some butter, tallow, or coconut oil.
  • When the oil is hot, spoon in the batter. Give the pan a little shake until the pancakes are about 1/3 inch thick. These will not bubble like regular pancakes; flip them when the bottom is a golden-brown color.
  • Serve drizzled with maple syrup or honey. You can also sprinkle cinnamon on top.


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