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Grain Free Pumpkin Pancakes

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Ingredients

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  • 4 egg whites
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon cinnamon
  • 3 tablespoons* coconut flour
  • 1/2 tablespoon maple syrup
  • 1 tablespoon coconut oil (or another mild-tasting oil)

Instructions

  1. In a medium-sized bowl, whisk egg whites, eggs and pumpkin puree together until combined.
  2. Add cinnamon, coconut flour and maple syrup and continue to mix until mixture is smooth.
  3. Add coconut oil to a large skillet over medium heat. Add about 1/4 cup batter to the pan and cook for about 2 minutes, until set around the edges. Carefully flip and cook for another 2 minutes, until browned at the edges.
  4. Repeat with the remaining batter. Enjoy immediately 🙂

Notes

*If your pumpkin puree is very liquidy, you may need more coconut flour. Add 1 tablespoon at a time until you achieve pancake batter consistency.

Find it online: https://chelseyamernutrition.com/grain-free-pumpkin-pancakes/