Fit Foodie Finds · by Emily Richter★ 4.9 (8)
Gluten Free Pumpkin Pancakes
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 20%
CARBS 12G24% OF CAL
4G FIBER3G OTHER5G TOTAL SUGAR
FAT 13G58% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes made with almond and coconut flour instead of wheat flour, naturally gluten-free and paleo-friendly. A savory, fall-flavored breakfast.
mainamericanbaked good🍳 skilletdairy freegluten freepaleovegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 large eggs (large)
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 cup super fine almond meal (I used the Trader Joe's brand)
- 2 tablespoons coconut flour
- 1.5 teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 20%
CARBS 12G24% OF CAL
4G FIBER3G OTHER5G TOTAL SUGAR
FAT 13G58% OF CAL
3G SAT10G 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
- 20m
- Sodium
- 69mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 69MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.