Paleo Pumpkin Spice Pancakes

Start to Finish: 25 minutes

Pancake ingredients:

• 1/4 cup Coconut oil or grass fed ghee, plus more for cooking

• 1/2 cup full-fat canned coconut milk (BPA-free)

• 3 eggs

• 3 tablespoons pumpkin puree

• 1/4 cup coconut flour

• 1 tablespoon vanilla collagen peptides

• 1 teaspoon paleo baking powder

• 1 teaspoon ceylon cinnamon

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon sea salt

• Optional: liquid stevia to taste

Coconut whipped cream ingredients:

• 1 can full-fat coconut milk (BPA-free, refrigerated for at least 24 hours)

• 1-2 drops liquid stevia

• 1 tablespoon vanilla collagen peptides

Instructions:

1. Prepare coconut whipped cream first. Open your can of chilled coconut milk and carefully spoon out the solid coconut cream that has separated at the top. Add to a chilled mixing bowl with remaining ingredients and whip vigorously with a whisk or hand mixer until light and fluffy. Store in the refrigerator until ready to use.

2. Prepare pancakes: In a mixing bowl, combine coconut oil, coconut milk, eggs, pumpkin, and sweetener.

3. In a separate bowl, mix remaining dry ingredients.

4. Add the dry ingredients to the egg mixture and blend in slowly.

5. Heat a pan or griddle with about 1/2 tablespoon of coconut oil or ghee and swirl to coat the pan. Spoon batter onto the pan to cook. Wait about 2 minutes before flipping, and flip when batter begins to bubble.

6. Remove from pan and continue cooking pancakes until batter is finished.

7. Serve pancakes with a dollop of coconut whipped cream.

Serves: 10

Nutritional Information (Per pancake, with 1 tablespoon of whipped cream):

• Calories: 270

• Fat: 13g

• Saturated Fat 10.9g

• Protein: 4.8g

• Total Carbs: 4.4g

• Fiber: 1.3g

• Sugars: 1.2g

• Net Carbs: 3.1g

• Sodium 107.5 mg

Thanks To Bullet Proof Blog for this recipe

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