Pumpkin Spice Pancakes
1/2 cup canned pumpkin (nothing added)
1 teaspoon pure vanilla extract
1 tablespoon coconut flour
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/16 to 1/8 teaspoon Lo Sweet or sweetener of your choice to taste preference
1 teaspoon extra-virgin coconut oil or coconut oil spray (for pan)
Whisk the eggs with the pumpkin and vanilla. Add flour, spices, baking soda, and sweetener of preference.
In a nonstick pan over medium heat, melt the coconut oil. Scoop about 1/4 cup of the batter onto the pan to make each pancake. When a bubble or two begins to form or edges look firm, flip pancakes and cook until golden brown on other side.
Serves 2. Per serving: approximately 200 calories, 7g carbohydrate, sugar 2g, 13g protein, 13g fat (not including optional toppings)
Serve with Optional Toppings
* 1 teaspoon organic, unsweetened apple butter
* 1/2 cup fresh berries
* 1 teaspoon raw honey or pure maple syrup
* 1/2 banana, sliced
Time-Saving Tip: Make a double batch and refrigerate or freeze for future meal.