Flourless Pumpkin Pancakes

Name: Flourless Pumpkin Pancakes
Total time: 15 min
Ingredients: 1⁄3 cup canned pumpkin purée; 2 large eggs; 1 Tbsp. coconut flour; 2 Tbsp. melted butter; 1 tsp. pure vanilla extract; 1⁄2 tsp. pumpkin pie spice; 1⁄4 tsp. ground cinnamon; 2 tsp. plus 2 Tbsp. maple syrup; 2 tsp. coconut oil; 1⁄4 tsp. salt

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This recipe is perfect for those who prefer to eat grain-free, but don’t want to miss out on delicious pancakes.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2

Ingredients

1⁄3 cup canned pumpkin purée
2 large eggs
1 Tbsp. coconut flour
2 Tbsp. melted butter
1 tsp. pure vanilla extract
1⁄2 tsp. pumpkin pie spice
1⁄4 tsp. ground cinnamon
2 tsp. plus 2 Tbsp. maple syrup
2 tsp. coconut oil
1⁄4 tsp. salt

Directions

Step 1
Whisk together pumpkin purée, eggs, flour, butter, vanilla, pumpkin pie spice, cinnamon, and 2 teaspoons maple syrup in a medium mixing bowl until smooth.
Step 2
Heat a griddle to medium-high heat or 375°F and lightly coat with coconut oil. Spoon the pancake batter onto the hot griddle, approximately 1⁄4 cup at a time. Cook for 2 to 3 minutes or until bubbly in the middle and dry around the edges. Flip and continue cooking for 1–2 minutes or until cooked through. Serve with maple syrup.