Snickerdoodle Pumpkin Pancakes

Snickerdoodle Pumpkin Pancakes

These grain-free pancakes are a delicious way to start the day! While the average pancake leaves you feeling hungry two hours later, these protein-packed babies will keep you feeling satisfied for your entire morning. 

Pro Tip: If you really want to treat yourself, Julie suggests adding dark chocolate chips for a truly decadent start to the day.

You can find this recipe, along with 50+ clean and simple recipes in our Nut Butter Cookbook.

Makes 10 (4-inch) pancakes

Ingredients:

  • 1/2 cup canned pumpkin puree
  • 1/2 cup Cinnamon Snickerdoodle Nut Butter 
  • 4 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg (or 1/8 whole nutmeg, grated)
  • 1/4 teaspoon ground allspice
  • 1/2 cup almond meal
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, for skillet
  • 1/8 cup maple syrup
  • 1 cup dairy-free coconut yogurt
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries
  • Optional: Chocolate chips

Directions:

  1. In a large mixing bowl, combine the pumpkin puree, nut butter, eggs, baking powder, salt, clove, nutmeg, allspice, almond meal, and coconut sugar.
  2. Heat a skillet to medium heat, and add coconut oil to coat the bottom. 
  3. When the skillet is hot, add a 1/3 cup scoop of the pancake mix. (The pancakes should be no bigger than 4 inches in diameter, or else they may fall apart when you try to flip them.)
  4. Cook for 4 to 5 minutes, or until bubbles form on the top of the pancake. Flip and cook for another minute, then transfer to a plate. Repeat with remaining 7 pancakes.
  5. Serve pancakes with maple syrup, coconut yogurt, pumpkin seeds and dried cranberries.

Read more

Homemade Goo-Gone Recipe

Homemade Goo-Gone Recipe

Tropical Smoothie Bowl

Tropical Smoothie Bowl

Almond Butter Cookie Dough Bites (a Honey Mama's Collab!)

Almond Butter Cookie Dough Bites (a Honey Mama's Collab!)

Comments

Be the first to comment.