Pumpkin Coconut Pancakes Best Family Recipes

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Pumpkin Coconut Pancakes

"This is a recipe for flourless pumpkin coconut pancakes, made with almond butter, coconut flour, and bananas. These thick, cake-like pancakes are certain to win all of us over! Top along with your preferred pancake toppings to enjoy."

Ingredients :

2 very ripe bananas
five egg whites
half of cup almond butter
1/four cup coconut oil
1 teaspoon almond extract
half cup pumpkin puree
1/2 cup coconut flour
1 half teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
half of teaspoon floor nutmeg
half of teaspoon ground ginger
1 pinch sea salt
cooking spray

Instructions :

Prep : 15M	Cook : 4M	Ready in : 23M

Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until clean. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse till batter is simply combined.
Heat a skillet over medium-low heat; spray with cooking spray. Drop 2 large spoonfuls of batter onto the griddle and cook until bubbles form and the rims are dry, approximately five mins. Flip and cook till browned on the other facet, three to 4 mins. Repeat with last batter.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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