Pumpkin Coconut Pancakes
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Ingredients23 m servings 412 cals
Original recipe yields 4 servings (8 pancakes)
- 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.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 412 calories; 33.1 g fat; 24.7 g carbohydrates; 10.4 g protein; 0 mg cholesterol; 801 mg sodium. Full nutrition