- 2 very ripe bananas
- 5 egg whites
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1 teaspoon almond extract
- 1/2 cup pumpkin puree
- 1/2 cup coconut flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 pinch sea salt
- cooking spray
- Blend bananas, egg whites, almond butter, coconut oil, and almond extract together in a food processor until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, nutmeg, ginger, and sea salt. Pulse until batter is just 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 edges are dry, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
04/28/2018
recipepes.com
Pumpkin Coconut Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
