Hazelnut Pumpkin Pancakes
Servings: 5
Calories: 785kcal
Ingredients
- 2 1/2 cups hazelnut meal
- 1/2 cup coconut flour
- 1/4 cup arrowroot
- 16 oz pumpkin puree
- 3 eggs
- 2 tbsp cinnamon
- 2 tbsp vanilla extract
- 1/2 lemon juice
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut oil (and more for the pan)
- 1 tsp baking soda
Maple Pecan Glaze
- 1 cup pecans
- 1 tbsp vanilla extract
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 1/8 tsp maple flavoring
- 1/4 cup water
Instructions
Hazelnut Pumpkin Pancakes
- In a bowl, mix together all the ingredients. Heat a lightly-oiled frying pan over medium-high heat. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Maple Pecan Glaze
- Put everything in a high-speed blender and blend until silky smooth.
Nutrition
Serving: 5g | Calories: 785kcal | Carbohydrates: 49g | Protein: 16g | Fat: 61g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 292mg | Potassium: 414mg | Fiber: 17g | Sugar: 18g | Vitamin A: 14287IU | Vitamin C: 13mg | Calcium: 197mg | Iron: 6mg