This morning as I was laying in bed, really debating if it was time to get up or not because it was my first day I didn’t actually HAVE to get up in a while, I was scrolling through instagram, and saw a big ol’ stack of pancakes. Typically, I am not one who craves pancakes, but this morning, all I wanted was some pancakes. I’m almost to the end of my 21 day sugar detox, and the great thing about these pancakes is that they are perfectly approved! Hallelujah, something other than eggs, and veggies for breakfast, even though I could eat eggs and veggies for multiple meals. I may or may not be on a pancake and carrot binge now…(read Ranch Roasted Carrots to understand why) oh well. You can enjoy these if your Paleo, Gluten-Free, Grain Free, Dairy Free, on a “eat delicious breakfast” diet, all of the above, or none of the above, just enjoy!
8 TBS Pumpkin Puree
2 TSP Cinnamon
1 TSP Ground Ginger
½ TSP Ground Cardamom
1/4 TSP Nutmeg
2 ½ TSP Baking Powder
2 TBS Honey or Pure Maple Syrup (Omit 21dsd)
1/8 TSP salt
1 1/4 Cup Almond Milk (or Milk of choice)
2 TBS Water
2 TBS Coconut Oil, Melted
3/4 Cup Almond Flour
1/4 Cup Coconut Flour
In a bowl, whisk together pumpkin, cinnamon, ginger, cardamom, nutmeg, baking powder and salt. Then add in the almond milk, water, honey , coconut oil, and eggs.
Once the eggs are completely whisked in, slowly add in the flour until a smooth batter is formed, making sure there are no chunks of flour.
On medium-low heat, lightly grease a frying pan. Make pancakes about two to three inches in diameter. Once they begin to have small air bubbles, and darken in color, flip.
Enjoy with favorite nut butter, syrup, or a few dark chocolate chips.