Lexi's Clean Kitchen · by Lexi★ 5.0 (3)
Gluten-Free Pumpkin Pancakes
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 10%
CARBS 14G35% OF CAL
1G FIBER12G OTHER1G TOTAL SUGAR
FAT 9G53% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with almond flour, pumpkin, and eggs, studded with chocolate chips. Naturally grain-free and dairy-free, these are hearty and naturally sweet.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 eggs
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup 50 grams almond flour
- 1/2 cup 60 grams tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon pumpkin spice
- pinch salt
- 1/3 cup chocolate chips (optional)
- butter or ghee or oil (for cooking)
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 10%
CARBS 14G35% OF CAL
1G FIBER12G OTHER1G TOTAL SUGAR
FAT 9G53% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 126mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 41mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.