Print Options:

Pumpkin Flaxseed Pancakes

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

We have a serious love for pancakes around our house. But, we also do our due diligence to avoid refined sugars, grains and dairy. Fortunately, there are plenty of...

 ½ cup Canned Pumpkin
 2 tbsp Maple Syrup
  cup Almond Milk
 2 tbsp Coconut Oil (melted)
 6 Eggs
 1 tbsp Vanilla Extract
 ½ cup Coconut Flour
 ¼ cup Ground Flaxseed
 1 tbsp Cinnamon
 1 tsp Ginger
 1 tsp Salt
 ½ tsp Baking Soda
1

Use coconut oil to grease a griddle or non-stick pan to medium heat.

2

In a large bowl, combine coconut flour, ground flaxseed, cinnamon, ginger, baking soda and salt and whisk together.

3

In a separate bowl, combine canned pumpkin, almond milk, maple syrup, eggs, coconut oil and vanilla.

4

Gradually fold dry ingredients into wet ingredients.

5

Pour ~1/4 cup of batter into pan and cook 2-3 minutes, then flip and cook for another 2-3 minutes.

Nutrition Facts

Servings 0

Free eBook: Amy's Favorite Paleo Dessert Recipes