The Be Well Recipe: Vanilla Pumpkin Paleo Pancakes

I love taking what are considered indulgent, “non-healthy” foods and making them healthy and nutritious – yet every bit as indulgent! Healthy options never have to be bland nor boring.

It’s Fall, which means pumpkin everything, everywhere you look!  So here’s one of my favorite recipes: Vanilla Pumpkin Paleo Pancakes. They’re great for those lazy Sunday mornings at home or an easy and fun breakfast option during the workweek.

Vanilla Pumpkin Paleo Pancakes

Ingredients:

2 organic eggs
1/4 cup almond/grain-free flour (coconut flour if preferred)
1/4 cup canned pumpkin puree, not canned pumpkin pie mix which has sugar (Thrive)
1 teaspoon cinnamon
1 scoop of Be Well Organic Plant Protein in Vanilla
1-2 Tablespoon Collagen Powder (added for the extra benefits/protein and it helps thickens the batter as well!)
Coconut oil, for cooking
Raw organic honey (optional)
Ghee (optional)

Instructions:

  1. 1) Beat the eggs in a bowl, combine other ingredients and add to eggs, blending until smooth and not runny. 
  2. 2) Smear coconut oil or ghee onto your pan on low heat.
  3. 3) Pour 2 medium-size pancakes onto the pan and cook until set on one side. Note: These pancakes won’t “bubble” on top as much as normal pancakes usually do, so periodically check the bottom with a spatula to see if it’s brown enough and ready to flip.
  4. 4) Flip the pancakes once they are browned on the bottoms, then pat them down. Make sure pancakes cooks all the way through.
  5. 5) Remove from heat and plate. Smear on ghee or grass-fed butter if desired.
  6. Because these pancakes are pre-sweetened from the protein powder and pumpkin is naturally sweet, you’re set – no syrups needed! If you really need a little something like maple syrup, do just 1 tsp of raw honey melted over so as not to add a lot of sugar.

 

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