Perfect Pumpkin Pancakes
Yummy pancakes full of protein and perfect for the fall season
Serves: 4 servings
  • ½ cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp ground flax seed
  • 2 tbsp vanilla protein powder (optional)
  • pinch of salt
  • ½ tbsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp baking soda
  • ½ cup pumpkin puree
  • ¾ cup egg whites
  • 2 tbsp honey (or maple syrup)
  • ½ tsp vanilla extract
  • coconut oil for cooking pancakes
  1. Heat a pancake griddle or pan over medium heat.
  2. Combine dry ingredients in a bowl. Then whisk together wet ingredients in a small bowl. Add wet to dry ingredients and stir together.
  3. Add enough coconut oil to the pan to grease the center.
  4. Spoon about 3 tablespoons of the batter onto the pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle).
  5. Cook for about 3-4 minutes on the first side, gently flip and cook for another 2-3 minutes on the second side.
  6. Repeat with remaining batter, adding more coconut oil to the pan as needed.
Recipe by R MAC FITNESS at