Every fall, I go to the store and pick up a few cans of organic pumpkin puree. The smell of pumpkin always reminds me of cozy fall days when the leafs are falling off the trees and temperatures slowly start to drop. There is nothing more comforting than a healthy serving of pancakes on a lazy Sunday morning. I say healthy because these are naturally low in carb and sugar, and high in protein! Plus, pumpkin puree is packed with vitamins and provides over 50% of the daily value of vitamin K, which may reduce the risk of some types of cancer. Try these super fluffy pancakes next time you are in the mood for a flavorful Sunday brunch.
Makes 8 small pancakes
- 3 eggs
- 1 banana
- 1/2 cup pumpkin puree
- 1 tbsp almond flour
- 2 tbsp grass-fed Greek yogurt ( I like to use Maple Hill)
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- STEP 1. Separate the egg whites from the yolks and place the egg whites in a mixing bowl.
- STEP 2. Place the egg yolks in a food processor. Add banana, pumpkin puree, almond flour, Greek yogurt, baking powder and cinnamon to the food processor. Pulse for a few seconds until blended. Transfer to a mixing bowl.
- STEP 3. Using a hand mixer start mixing the egg whites on low and slowly increase the speed. Continue mixing for about 3-4 minutes, until the egg whites are white and fluffy.
- STEP 4. Fold in the fluffy egg whites to the bowl of pumpkin mixture. Do not over mix so they remain nice and fluffy.
- STEP 5. Lightly grease a skillet with coconut oil and cook pancakes over low heat for 2 minutes on each side, until golden.
- STEP 6. Serve pancakes with banana ice-cream and maple syrup.