Easy Fluffy Pumpkin Pancakes with Nutty Topping
Ingredients
- 6 eggs
- 3/4 cup canned pumpkin
- 1 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoon cinnamon
- 3 tablespoons coconut flour
- 1/4 teaspoon baking soda
- pinch of sea salt
- 3 tablespoons ghee or coconut oil
- splash of seltzer water
- almond butter
- coconut flakes
- walnuts
- 100% dark chocolate chips
Preparation
Add a splash of seltzer water to the mixture just before blending for extra fluffiness.
Combine all ingredients in a food processor until well mixed.
Grease the skillet with 1 teaspoon of ghee or coconut oil.
Spoon the batter into the skillet to make pancakes of your desired size.
Cook for about three minutes, then flip when bubbles appear and cook for another three minutes.
Heat almond butter with vanilla and cinnamon for the topping.
Drizzle the heated almond butter over the pancakes.
Sprinkle with coconut flakes, walnuts, and 100% dark chocolate chips on top.