(The better breakfast or afternoon snack)
It is tough to find a pancake recipe that is free of grains and inflammatory ingredients. This flavour is ideal for fall season. They WILL have a different texture than your standard fluffy wheat pancakes, and you may need to adjust some of the ingredients to get the batter how you want it. I assure you, they taste pretty darn good!
Pair them with a couple eggs or bacon and you have a complete meal.

INGREDIENTS

½ cup almond flour
2 T coconut flour
2 T pumpkin seeds
3 T protein powder
pinch of salt
½ t cinnamon
1 t pumpkin pie spice
¼ t baking soda
½ C pumpkin puree
2 large eggs
2-3 packets stevia (1/2 t)
½ t vanilla extract
coconut oil (pan)

INSTRUCTIONS

Heat a pan over medium heat
Whisk together wet ingredients in a small bowl
Combine dry ingredients in separate bowl
Add wet ingredients to dry and stir together
Add coconut oil to the pan to grease
Pour batter into pan, approximately ¼ at a time and spread into pancake shapes if needed.
Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second.
Repeat process with remaining batter.