LBD Serving size: 2 x 4.5” pumpkin pancakes
Makes 2.5 servings. The extra makes a great back-up snack!
- 3/4 cups almond flour
- 1/4 tsp. cardamom
- 1/4 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/8 tsp. baking soda
- 1/2 cup chopped apple
- 3/4 tsp. vanilla
- Juice of 1/4 lemon
- 1 ½ tbsp. raw honey (can sub coconut sugar)
- 3 large eggs (beaten)
- Coconut oil
Mix dry ingredients (almond flour, cardamom, ginger, cinnamon, baking soda) together with a wire whisk.
Pre-heat a large pan on the stove to medium heat. Then, add the rest of the ingredients (apple, vanilla, lemon, honey, beaten eggs) and mix with spoon.
Grease the bottom of the pan with a small amount of coconut oil, and ladle a few tablespoons into the pan like pancakes. Cook for about 2-3 minutes on each side.
AMAZING! Serve with fresh fruit & pecans.