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I know Pumpkin is not a summer flavor, but it is full of vitamin A, fiber, and it is delicious! I saw a huge can of it at the store, so I had to buy it.
~The almond extract really makes these pancakes. It is at almost every grocery store, and I highly suggest buying a bottle. Grain-free, gluten-free, dairy-free, and, of course, sugar-free!
- 1 cup pumpkin
- 1 egg
- 1/4 teaspoon almond extract, 1/4 teaspoon vanilla, 1/2 teaspoon cinnamon
- 1 Tablespoon garbanzo bean flour (or flour of choice. I have also tried millet and coconut flour. Both work fine.)
- 1/2 teaspoon baking powder
Mix all ingredients together until smooth. Heat skillet to medium heat and grease with oil of choice (I used coconut oil). Drop batter by spoonfuls on skillet.
Flip after about a minute or until the pancakes hold together and are slightly browned. Take of skillet and serve with toppings like shaved coconut or chopped almonds.
Serves one. Each serving makes about 15 small pancakes. Feel free to double or triple recipe as needed.
Leftovers make great snacks for later!
I topped mine with Homemade Coconut Butter. The coconut really compliments the pumpkin well.
Health Benefits of Pumpkin:
One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium. It also boasts a truckload of antioxidants like Alpha-carotene and Beta-carotene.
Thought-provoking, mind-prodding question of the day:
Favorite Pancake Flavor?
Blueberry, chocolate, banana, cinnamon, pumpkin?
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