Pumpkin & Pecan Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 People
Calories: 403 kcal
Ingredients
- 1/2 cup organic canned pumpkin
- 1/4 cup unsweetened almond milk or coconut or cashew milk
- 2 eggs or chia/flax eggs
- 2 tsp. vanilla
- 1 cup paleo baking flour
- 1 heaping scoop pumpkin seed protein powder
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/3 cup pecans chopped
- Nutiva Organic Coconut Oil with Buttery Flavor for skillet
Optional Toppings
- 1/3 cup unsweetened coconut
- Pecan butter
- Chopped pecans
- Pumpkin puree heated
- Whipped coconut cream
- Cashew cream
- Cream cheese
Instructions
-
In large bowl, mix together pumpkin, milk, eggs and vanilla.
-
Slowly stir in flour, protein powder, cinnamon, pumpkin pie spice and pecans. Mix well.
-
In cast iron skillet, heat coconut oil. When hot, pour ¼ cup batter per pancake. Cook until bubbles form; flip and finish cooking. Repeat until all batter is used.
-
Top with toppings of choice.
Recipe Notes
Get the ingredients you need to make these cakes!
Nutrition Facts
Pumpkin & Pecan Pancakes
Amount Per Serving
Calories 403
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g65%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 140mg47%
Sodium 119mg5%
Potassium 377mg11%
Carbohydrates 24g8%
Fiber 15g60%
Sugar 7g8%
Protein 21g42%
Vitamin A 9800IU196%
Vitamin C 4mg5%
Calcium 279mg28%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.