So who doesn’t LOVE pancakes?
Out at our house we love them, so I have been on a mission to find a recipe that tastes good and is good for us at the same time.
Most all of those boxed ones are full of junk that our bodies definitely don’t need.
So here is one that I found that now allows us to enjoy one of our favorite foods, guilt free.
I like to whip these up after a hard Bootcamp Tulsa PWO (post workout)…
and we even have been known to enjoy these at dinner time.
Here is what you will need to make it happen:
1. 1/4 cup pumpkin puree
2. 3 tbsp almond milk
3. 1 tbsp honey
4. 3 eggs
5. 1 tbsp coconut oil, melted, plus additional for pan
6. 1 tsp vanilla
7. 1/4 cup coconut flour
8. 1 tsp cinnamon
9. Pinch of nutmeg
10. 1/2 tsp salt
11. 1/4 tsp baking soda
Mix all of the wet ingredients in a bowl by themselves, and then all of the dry ingredients into another bowl. Then add the dry mix to the wet mixture and you are set to start making them.
Warm you skillet to a medium heat, coat your pan, and pour.
We use real organic butter or sometimes just go without it…
Coach JC likes to use “real maple syrup” or agave nectar and not the syrups that have all of the high fructose syrup in it.
Add some fresh berries or fruit on top and even a little Almond or peanut butter for an extra treat.
This recipe makes about 6-8 small pancakes so depending on the size of your family (or if your husband can eat like Coach JC) you may need to double it.
Doesn’t it sound so good? Go get you some!
I think I may need to go home right now are start making them 🙂 ENJOY!
DISCLAIMER: On Sundays you will not catch me whipping these up as our family likes to enjoy the Bootcamp Tulsa Scramble at BBD II – The Deuce. Talk about some good buckwheat pancakes!!
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