INGREDIENTS: (Makes 4 medium sized pancakes)
3 large eggs
1/2 cup pumpkin puree (fresh or canned)
1/4 cup almond flour
1/2 TSP baking powder
2 TBS coconut milk or almond milk
1 TSP pure vanilla extract
1/2 TSP cinnamon
1/4 TSP nutmeg
Fresh raspberries (or berry of choice) for topping
DIRECTIONS:
- Whisk eggs well in a large bowl
- Add in pumpkin pure, coconut milk and vanilla extract
- Add in all the dry ingredients
- Heat a skillet to medium head and coat with butter or olive oil
- Pour pancakes into pan about 4" in diameter (they will spread out, and you don't want them too big or they may brake when you try to flip them)
- NOTE: These pancakes do not bubble light traditional pancakes to be able to tell when they are ready to flip. Cook for 2- 3 minutes on the first side then flip and cook an additional 1- 2 minutes on the other side
- Place on a plate and add butter , pure maple syrup and berries ~!
