Paleo Pumpkin Spice Pancakes

I love everything pumpkin! Plus, I’ve been craving pumpkins or waffles…didn’t matter which.  So Saturday morning was a perfect fall morning to mix the two.  I tweaked the recipe from Running to the Kitchen.  Here’s what I did…

Ingredients:

·      ½ cup almond flour

·      2 tablespoons coconut flour

·      pinch of salt

·      ½ tablespoon cinnamon

·      1 tsp all spice

·      1 tsp nutmeg

·      ¼ teaspoon baking soda

·      ½ cup pumpkin puree

·      ¾ cup egg whites

·      2 tablespoons honey

·      ½ teaspoon vanilla extract (I always add a little bit more :-) )

·      butter for cooking pancakes

Directions:

1. In a medium sized bowl, mix all your dry ingredients.

  2. In a separate bowl, mix your wet ingredients.

  3. Combine the dry and wet ingredients.

  4.  Heat a pan and butter it.   I usually have it on about medium heat. 

  5.  Pour approximately ¼ cup of batter onto the pan for each pancake.  I spread out the batter some to make them thinner.  The thinner they are, they easier they are to flip.

  6.  Let them cook about 5 minutes and then check to see if they can be flipped. If the pancake wants to fall apart, it's not ready to be flipped.

( I tried to flip one and it tried to separate.  I just left it and let it cook some more.  Patience is always a virtue. I waited a couple more minutes and the pancake flipped easily. *** Check frequently by lifting the edge. 

**I used to small spatulas to flip with more ease.

We top all pancakes/waffles with a mixture of honey and water. (equal parts)  They would also be good with some raisins or maybe almond butter on top! :)

These are delicious…hope you enjoy them as much as we did!