Breakfast for 2

Pumpkin Paleo Pancakes

Name: Pumpkin Paleo Pancakes
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup almond flour; 2 tbsp coconut flour; 1 tbsp ground flax seed; 2 tbsp vanilla protein powder (optional); 1 pinch salt; 1/2 tbsp cinnamon; 1 tsp pumpkin pie spice; 1/4 tsp baking soda; 1/2 cup pumpkin puree; 3/4 cup egg whites; 2 tbsp honey; 1/2 tsp vanilla extract; coconut oil for cooking pancakes

Pumpkin, almond flour, coconut flour, and egg whites make warmly spiced pancakes cooked in coconut oil.

$1.00per serving $

20 minstart to table

2servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Fall

Ingredients

1/2 cup almond flour
2 tbsp coconut flour
1 tbsp ground flax seed
2 tbsp vanilla protein powder (optional)
1 pinch salt
1/2 tbsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 cup pumpkin puree
3/4 cup egg whites
2 tbsp honey
1/2 tsp vanilla extract
coconut oil for cooking pancakes

Steps

Whisk the almond flour, coconut flour, flaxseed, salt, cinnamon, pumpkin spice, and baking soda in a medium bowl.
Stir in the pumpkin, egg whites, honey, and vanilla until a thick batter forms.
Heat a large skillet over medium-low heat and coat it lightly with coconut oil.
Pour 2 tablespoons batter for each pancake and cook for 2 to 3 minutes until the edges look set.
Flip the pancakes and cook for 2 more minutes until firm and cooked through.
Repeat with the remaining batter, adding more coconut oil as needed.

Main ingredient on sale this week? See what to make with eggs on sale.