Pumpkin pancakes are a great way to start your day. Pumpkin is rich in vitamins, minerals and nutrients that can carry you through the day. These low-calorie pancakes are so flavorful that there is no need to add butter and syrup. They can be made in batches and frozen for later use. Simply prepare the following recipe, allow pancakes to cool, then store in an airtight container or wrap pancakes in plastic wrap and foil and place in the freezer for up to three months.
Perfect Pumpkin Pancakes
Preparation time: 15 minutes
Cooking time: 5 minutes
Ready in: 20 minutes
3 Eggs, whites only
1/2 cup Pumpkin purée
1 tablespoon Coconut oil
1/2 teaspoon pure Vanilla extract
2 tablespoons Coconut milk
1/3 cup Flaxseed meal
1 packet Truvia Natural Sweetener
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves, ground
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1. In a medium bowl, lightly beat one egg white.
2. Blend in pumpkin, coconut oil, vanilla and coconut milk.
3. In a separate bowl, sift together all dry ingredients.
4. Combine wet and dry ingredients; mix well.
5. On a lightly greased skillet or fry pan, pour out about 1/3 cup of batter to make each pancake.
6. Cook for 2-3 minutes, until golden brown, then flip. Continue cooking for an additional 1-2 minutes.
7. Transfer to plates and serve immediately.