Pumpkin Pie Pancakes

You wake up on a chilly fall morning and all you want are pancakes and a steaming cup of coffee. I've got just the recipe for you! These are my delicious, clean, pumpkin pie pancakes and they are beyond yummy and perfect for those chilly fall mornings.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

3 cups of coconut flour

1 cup of almond/coconut milk

1 organic egg

1 scoop of vital proteins collagen peptides

4 tablespoons of organic pumpkin puree

1 teaspoon of cinnamon

1 teaspoon of nutmeg


1Place coconut flour, collagen peptides, and spices into a bowl and mix together until combined.

2Next, add the egg, coconut/almond milk, and pumpkin puree to dry ingredients and combine, but don't over mix! The batter should be slightly lumpy.

3Heat up your pancake griddle on medium heat and add prepped batter to the pan. Flip after one side bubbles up and brown on the other side.

4Pancakes will naturally rise when finished. a

Additional Notes

Add homemade whip cream or coconut whip cream and some grass fed butter, along with maple syrup and enjoy!

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