Ingredients

The following ingredients have 5 Servings
  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter (creamy (I like the Target brand))
  • 1/4 cup coconut oil (melted)
  • 1/2 cup coconut flour
  • 2 bananas (very ripe )
  • 5 egg whites
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp almond extract
  • 1/4 tsp sea salt
  • 1/2 tbsp pumpkin pie spice
  • 1/2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger

Instruction

  • Add bananas, almond butter, melted coconut oil, egg whites and almond extract to a food processor. Process until bananas combine smooth with other ingredients. Add the remaining ingredients and process to combine. Do not over process.
  • Heat a medium skillet to medium-low heat and spray with cooking spray or heat a nonstick electric griddle. Add the batter to skillet by scooping the batter with a 1/4 cup measuring cup and placing on the skillet. 1/4 cup makes 1 pancake.
  • Cook 5 minutes until the pancake set up. They will take longer than whole grain pancakes due to the coconut flour so be patient. Carefully flip and cook another 3-4 minutes until completely set. They will be fragile due to the coconut flour.
  • Remove form the skillet and place on a wire rack while you cook the remaining batter. Enjoy immediately or keep in the refrigerator up to 7 days.