Ok. So I did it. I know it’s not even October yet but the season of, “all things that are pumpkin” is soon to arrive and I wanted you guys to be prepared with a wonderful, pumpkiny, healthy, breakfast treat. Check it out and let me know what you think 🙂
- 1 Cup / 4 oz / 113 g – Almond Flour
- 1/2 Cup Pumpkin Puree
- 1 TBS / 12 g – Xylitol Sweetener
- 1/2 TSP – Baking Powder
- 1/4 TSP – Baking Soda
- 1/8 TSP – Sea Salt, finely ground
- 1/2 Cup / 4 oz / 113 g – Almond Milk
- 1 – Egg, well beaten
- 1 TBS / 14 g – Light Olive Oil
- 1/2 teaspoon of Allspice
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of ground ginger
Preheat a griddle to 350°F. In a small bowl whisk Egg, then add Olive Oil, and beat well. Add Almond Milk to the Egg mixture and stir to combine. Add this mixture to the dry ingredients and whisk until smooth. Allow batter to sit for at least two minutes to rise. Pour four medium or eight small pancakes onto the griddle (silver dollar-size are MUCH easier to flip, especially if you are a novice). Cook until edges are done and bottoms are golden. Turn pancakes and cook about one minute longer or until done.
Come to one of our Cooking For Your Body Type Workshops http://alternacareinc.com/workshops/ultra-weight-loss-cooking-workshop/ to learn how to cook for your body type, lose weight and get healthy!
Prep Time: About 10 minutes
Cook Time: About 10 minutes
Source Acknowledgement: I got the idea from this by combining two recipes: http://allrecipes.com/recipe/pumpkin-pancakes/ with another older recipe that I can’t find on line but whoever you were, thank you!