Paleo Pumpkin & pecan’s pancakes




Yield: 6

  • ½ cup (60 grams) coconut flour
  • ½ cup (65 grams) tapioca flour
  • 2 teaspoons  baking powder
  • Pinch of salt
  • 2 tablespoons butter
  • 2/3 cup + 3 tablespoons almond milk (even water will do, if preferred)
  • 1 tablespoon honey
  • 2 tablespoons pumpkin purĂŠe
  • Coconut oil, for greasing the frying pan
  • 1/4 cup pecans


  1. Sift all the dry ingredients together: flours, baking powder, and salt together into a mixing bowl.
  2. Melt a portion of the butter until melted in frying pan.
  3. Pour melted butter in a small bowl, add the liquids: milk, honey and pumpkin purÊe.
  4. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  5. Stir in pecan and let rest for about 3 minutes.
  6. Meanwhile, turn on the stove, let frying pan to get hot over medium heat and grease it.
  7. Cook the pancakes over medium-high heat.
  8. Cook pancakes until the tops are bubbly and the bottoms browned then turn and cook for about 4 minutes more.
  9. Serve hot with fruits, unseewtened chocolate and a drizzle of maple syrup for taste and garnish.


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