Ingredients
-
2/3 cup Pumpkin Puree
-
½ cup liquid Egg White
-
¼ cup unsweetened Cocoa Powder
-
¼ cup Coconut Flour
-
¼ cup Almond Flour
-
6 tablespoons unsweetened Almond Milk
-
¼ cup granulated Stevia Powder
-
½ teaspoon Vanilla Extract
-
½ teaspoon Butter
-
½ teaspoon Chocolate
-
¼ teaspoon Salt
-
1 teaspoon Baking Soda
Directions
Steps
|
1
Done
|
In a blender, combine all ingredients until smooth. Heat a non-stick skillet to medium/ medium-low heat. |
|
2
Done
|
Spray with cooking spray and spoon batter into pan. You’ll have to spread the batter out in a circular motion because it won’t spread out by itself. |
|
3
Done
|
These take a bit longer to cook than normal pancakes. Flip when the batter looks less liquid-y and the bottom is golden, about 5 minutes. |
|
4
Done
|
Cook for an additional 5 minutes on the other side. Serve with fresh berries, syrup, chocolate chips, nuts, or whatever your heart desires. Enjoy! |
