You know fall is here when you go to the supermarket and there are pumpkins everywhere. It is a friendly reminder that I should be making my halloween costume and start thinking about christmas gifts 🙂 but first I need to cook something with pumpkin.
I recently went to Bogotá with my husband and I tried the most amazing pumpkin pancakes at a place called Crepes ArteSano, after hiking for 3 hours in a mountain called Quebrada la Vieja. I have to admit, my pancakes came out amazingly delicious but the ones in Bogotá were just to die for. They probably had a ton of sugar but I feel zero regret, I hiked that mountain on fast mode and by the time I finished there were no more almonds left in my pocket and I was HANGRY.
I made the best attempt to replicate the pancakes delicious and healthy at the same time and boy are they good. They are high in protein, fiber and healthy fats which made them a great breakfast after my early Barry’s workout.
Each pancakes packs approximately:
11 grams of protein
12 grams of healthy fats (coming from the coconut flour, almond flour, and eggs)
5 grams of fiber
9 grams of carbs
- 4 eggs
- ½ cup of pumpkin puree
- 1 tsp of baking powder
- ½ cup of almond flour
- 3 tbs coconut flour
- 2 tsp of ground flaxseeds
- 1 tsp of chia seeds
- 1 tsp of cinnamon
- 1 tbs of honey (optional but recommended)
- In a mixing bowl, mix all wet ingredients followed by all dry ingredients.
- Coat a skillet with coconut oil and heat it to medium heat.
- Scoop mixture onto the skillet with a spoon and spread it evenly. Cook about 2 minutes on each side.
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