I am all-about fall and the tastes of fall most especially! I started making these pancakes way back in September and have made them at least once a week since -- shame on me for just now getting around to blogging and sharing them with you!
I have played with many pancake recipes and really think that coconut flour is the way to go. It was a process for me to get there -- coconut flour is dry and in the beginning a little scary for me. As I have become more comfortable using it, I have found it to be superior to nut flours for some things -- like pancakes!
Hope these find their way onto your fall table soon!!
1/4 cup coconut flour
2 Tbsp granulated sweetener
1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice*
3 eggs, slightly beaten
1/4 cup pumpkin puree
2 Tbsp melted butter
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract
In a large bowl, whisk together all your dry ingredients. Whisk in eggs, almond milk, melted butter, vanilla and pumpkin, just until well moistened. Heat your lightly oiled griddle or cast iron skillet to medium high heat and ladle or pour approximately 1/4 cup batter onto heated surface for each pancake. Cook about 3 minutes or until set and well browned and then flip to other side and cook until browned and done. Serve hot with plenty of butter and sugar-free maple syrup or sugar-free apricot jam. Makes 6 5-6-inch diameter pancakes. Each pancake has 99 calories, 3.94g carbs, 2.2g fiber = 1.74 net carbs.
*If you do not have pumpkin pie spice, you can use 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger and a pinch of ground cloves.