I am going to warn you. These are very dense. I could only eat one and a half and I was stuffed. They are super delicious and sans oil!
- 1 ¾ cups Bob’s Red Mill Pancake Mix
- 3 tbsp canned pumpkin
- 4 tbsp xylitol or sugar
- ¾ cup almond milk- For thinner batter, use more almond milk or water.
- 1 egg
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp vanilla extract
- Optional: Coconut oil
Combine all ingredients in a large mixing bowl and mix well. Heat large frying pan to med high heat. Add ½ inch worth of melted oil to the pan (if your pan is non-stick, this may not be necessary).
|I made the rest of these without oil. No stick!|
Put 2-3 tbsp of batter into pan (about 4 inch pancakes). When the batter begins to bubble, flip and cook for about 2 more minutes or until golden brown.
|Sweet enough to eat by themselves! I dipped mine in almond milk!|
Makes about 8 pancakes. Enjoy!