Paleo Pumpkin Pancakes Recipe (Almond Flour + Pumpkin Spice + Butternut Squash + Gluten Free)

Serve for two (about 8 small pancakes)

Preparation: 5 minutes + 10 minutes waiting time

Cooking time: 5 minutes

Ready: 20 minutes

Nutritional information (per one serving, about 107 g, without topping): 153,1 kcal, Protein: 5,6 g, Net Carbs: 14,6 g, Fat: 7,7 g

Ingredients

• 100 g (about 1/2 cup) butternut pumpkin (butternut squash) puree (if you don’t have it, then simply steam or boil diced butternut pumpkin until soft and blend it in a food processor)
• 1 tbsp honey (or another sweetener of your choice)
• 3 tbsp almond flour
• 1 egg
• 1 tbsp melted coconut butter (+ some for baking)
• Optional: 2/3 tsp pumpkin spice (or make your own: 1/2 tsp cinnamon, a pinch of nutmeg & cloves, 1/4 tsp ground ginger)
• pinch of salt
• 1/3 tsp baking powder
• For serving (optional): 1 banana, pinch of cinnamon, 1/2 tsp honey, 1/2 tsp hemp hearts

Instructions

1. Mix all the wet ingredients (pumpkin puree, honey, melted coconut butter, and an egg). Combine all the dry ingredients (almond flour, pumpkin spice, salt & baking powder).
2. After that, mix the dry ingredients with wet ingredients.
3. Let the mixture stand at room temperature 10-15 minutes. Mix well.
4. Heat a non-stick pan over low-medium heat. Lightly grease the pan with coconut butter.
5. Add 1 tbsp of pancake batter to the pan and cook until the pancake is almost firm (about 2 minutes on one side, be patient). Carefully turn the pancake and cook for another minute. Repeat the process with rest of the pancake batter.
6. Serve with your favorite topping.