I hope you all had a fantastic weekend! Things were pretty low-key over, just the way I like them. I plan to do a long recap post this coming weekend about what I have been up to and my Thanksgiving holiday.
For now though, I wanted to share with you this pumpkin pancake recipe I made on Friday! These pancakes are WONDERFUL. I can’t take all the credit though. I used Simple Mills Almond Flour pancake mix and added in a few extra ingredients.
I absolutely love this pancake mix because it contains minimal ingredients like: almond flour, arrowroot flour, coconut flour, coconut sugar, cream of tartar, and sea salt.
I bought this pancake and waffle mix at the Turnip Truck in Nashville but you can find it at any Whole Foods, Amazon, or straight from the website.
You could also just substitute this pancake mix with your personal favorite! I just like how clean and healthy this mix is.
Pumpkin Pancakes (GF, Paleo) Serves: 1
- 1/4 cup Simple Mills Pancake & Waffle Mix
- 1 egg
- 1/2 tsp coconut oil (Butter, ghee, olive oil, or Brain Octane)
- 1/3 cup pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp Vanilla extract
- 1 Tbsp dark chocolate chips (I love Enjoy Life brand)
- 1 Tbsp peanut butter, melted
- 1/4 banana, thinly sliced (or favorite fruit!)
- 1 Tbsp pure maple syrup
Combine pancake mix, egg, and oil. Add in pumpkin, cinnamon, nutmeg, & vanilla. Heat greased skillet. Make 4 pancakes on skillet. I used 2 Tbsp of batter per pancake. Flip once batter begins to boil. Top with banana, chocolate chips, peanut butter, and maple syrup.