These are borderline amazing. A great post workout meal, these pancakes are high protein and taste great. I’m having a blast baking with lots of pumpkin and will soon be able to actually eat all these treats too. Boohoo! In the meantime, here is another great recipe to add to my fall seasonal recipe collection of pumpkin everything. Try not to stuff yourself like a pumpkin with these. They are that good!
- 4 eggs
- 1/3 c coconut milk (more if mixture becomes to thick)
- 2 scoops unflavored or vanilla whey protein powder (optional)
- 2 tsp pumpkin pie spice
- 2 tbsp flax seed
- 1 c almond meal
- 1/2 c organic canned pumpkin
- 1/3 c agave or honey (optional)
In a large bowl, whisk eggs and incorporate all other ingredients. In a large pan coated with coconut oil, make pancakes the size you prefer and carefully cook over medium-low heat until edges bubble slightly. Flip for a few minutes longer. Top with honey and pecans or whatever you’d like. Almond butter would be equally great.
I’m allergic to almonds (all nuts) so what can i replace it with?
What do you typically use for flour? I suppose you can try a gluten free flour of some sort, rice flour or oats, but it wouldn’t be paleo (if that is a concern). In addition, I’m not sure the finished product would be as good or the conversion. Sorry, that would be a real bummer!
You weren’t kidding when you said these were borderline amazing! They are delicious!
Glad you like them Cecily!