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Paleo Pumpkin Protein Pancakes for One

December 9, 2016 by Andrea Shome

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Yes, all the p's. It was pumpkin season and you know how much I love pancakes, and lately collagen!

After finally dragging myself out of bed after a sleepy fall weekend morning, the idea of paleo pancakes hit me. What better way to use up my canned pumpkin and make something I could really look forward to?! After recipe hunting for a bit based on what I had on hand, I decided to work off of Paleo Grubs as a base recipe. I was definitely inspired by the stack. I added in collagen peptides as I have been doing to most of my baked goods + coffee lately for a protein boost, and because I really feel the difference in how my hair, nails and skin look!

Each of these ingredient makes these pancakes delicious! You can get pumpkin in a can just about any time of the year, and these are great for any type of cozy morning - winter or fall. I recently started using fresh nutmeg and definitely recommend it if you have it on hand - the freshness really makes a difference. I just use my citrus zester! Maybe I'll get a fancy nutmeg grinder one day when I have real cabinet space...

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Paleo Pumpkin Protein Pancakes

Start your day with a healthy batch of these paleo pancakes! Perfect for leftover pumpkin. They're quite moist so take your time cooking.
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 small pancakes
Author French Pressed Kitchen

Ingredients

For the pancakes:

  • ⅓ cup pumpkin puree
  • 1 egg
  • 2 Tbsp. almond flour
  • ½ Tbsp. coconut flour
  • 1 scoop Vital Proteins Collagen
  • Dash of cinnamon
  • Dash of nutmeg
  • Handful of walnuts
  • Coconut oil

Toppings:

  • Maple syrup
  • Hemp seeds
  • Nut butter
  • ...possibilities are endless

Instructions

  • Beat egg and pumpkin in a small bowl.Add in the dry ingredients and any additions such as raisins or walnuts.
  • Heat a nonstick skillet over medium high heat. Lightly grease the skillet with a bit of coconut oil.
  • Add batter to pan - I used about 2 tablespoons. The thicker the pancakes, the longer they will take.
  • Cook until the surface of the pancake has some bubbles, is golden brown to your liking, and has enough structure to flip. Flip and cook the other side 2-3 more minutes (again, depending on thickness).
  • Stack them up and layer on the toppings!

Bon appétit!

Previous Post: « Buckwheat Muesli Apple Bake
Next Post: Overnight Oats: The Building Blocks »

Reader Interactions

Comments

  1. Andrea Shome

    December 27, 2016 at 12:56 am

    This is your lovely Husband testing the comments.

  2. Michelle Stricklin

    January 07, 2018 at 5:49 pm

    I just made the pumpkin pancakes and they are delicious! I had to sub whole wheat flour since I didn't have any almond flour on hand but still great!

    • Andrea Shome

      January 07, 2018 at 8:41 pm

      Yay, that makes me happy!! Good substitution 🙂

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About Me

Hi, I'm Andrea! I'm here to inspire you to make healthy and delicious food. I'm all about balance so you'll find a little bit of everything here in my blog. Read More

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