Diy and ideas Flourless Paleo Pumpkin Coconut Pancakes made with almond butter, coconut flour and bananas! These thick, cake-like pancakes are perfect for a hearty breakfast! Gluten Free + Paleo + Low Calorie
INGREDIENTS
- 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
INSTRUCTIONS
- Add bananas, almond butter, oil, egg whites and almond extract to food processor. Process until bananas combine smooth with other ingredients.
- Add the remaining ingredients and process to combine. Do not over process.
- Heat a skillet to medium-low heat and spray with cooking spray. 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 pancakes 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. Freeze up to 60 days.
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2sWcC0b
Source
diyandideas2019.blogspot.com
Bridgette Brock
Wednesday, January 30, 2019