Grain-Free Pumpkin Spice Pancakes

From Chow Bella

For the dry ingredients:

1/4 cup + 2 tbsp almond meal

2 tbsp ground flax seeds

1 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/4 tsp baking soda

pinch of salt

For the wet ingredients:

2 eggs, lightly beaten

1/4 cup cooked pumpkin puree

2 tbsp unsweetened almond milk

1 tsp honey

1/2 tsp pure vanilla extract

Coconut oil, or other oil of choice, for cooking

1. In a medium bowl, combine the dry ingredients. Mix well and set aside.

2. In another medium bowl, combine the wet ingredients. Fold the wet ingredients into the dry ingredients. You can put the mixture into the refrigerator at this point if you want to make the batter a day ahead.

3. Heat a large skillet or griddle over medium heat. Brush with oil, then add the batter. Lightly pat each pancake until they are about 1/4"-1/3" thick. Allow them to cook until they are browned on the bottom, then flip and cook through. Pancakes can be made ahead of time and re-heated.

• Servings vary depending on the size of pancakes. I made 4

• Servings per recipe: 4

• Per serving:

• Calories: 113.5

• Fat: 8.4 g

• Saturated fat: 1.3 g

• Cholesterol: 92.5 g

• Sodium: 243.2 mg

• Carbohydrate: 5.4 g

• Fiber: 2.5 g

• Sugar: 1.9 g

• Protein: 6.0 g