Pumpkin Pancakes with Bacon and Pecans

Photo by Kristyn P.
Adapted from againstallgrain.com

PREP TIME

15

minutes

TOTAL TIME

27

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

27

minutes

SERVINGS

4

servings

Adapted from againstallgrain.com

Ingredients

  • 4

    large eggs

  • 1/2

    cup almond butter or sunflower butter

  • 1/2

    cup pumpkin puree

  • 1/4

    cup honey

  • 1/4

    cup almond milk or coconut milk

  • 2

    tablespoons melted coconut oil + more for pan

  • 1/2

    teaspoon vanilla extract

  • 1/4

    cup coconut flour

  • 3/4

    teaspoon baking soda

  • 1 1/2

    teaspoons cinnamon

  • 3/4

    teaspoons nutmeg

  • 1/4

    teaspoon ginger

  • 1/4

    teaspoon cardamom

  • 1/4

    teaspoon sea salt

  • Topping:

  • 6

    slices cooked bacon, chopped

  • 1/4

    cup chopped pecans

  • maple syrup and whipped coconut cream, optional

Directions

1. Preheat a griddle or shallow sauté pan to medium heat. Lightly brush with coconut oil. 2. Place all of the wet ingredients in the bowl of a stand mixer. Beat on medium speed until combined. 3. Add the remaining dry ingredients; beat until smooth and fully incorporated. Allow batter to sit for 5 minutes, then beat again for 30 seconds until thickened. 4. Pour ¼ cup of batter for each pancake onto the hot pan. Wait for the edges to start to lift, about 30 seconds, then gently flip the cake over. Continue cooking for 15-20 seconds, until cooked through and browned on both sides. 5. Top pancakes with bacon, pecans, maple syrup, and coconut whipped cream if desired.

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