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Grain-Free Pumpkin Spice Pancakes

by Kate Itrich-Williams September 26, 2019

Pumpkin Spice Pancakes

There's no reason why pumpkin spice needs to be relegated only to lattes and pies. Spread the love a little with these pumpkin spice pancakes made with KNOW Better Mix. They're barely more work than basic KNOW Better Pancakes — simply add a spoonful of pumpkin puree, an egg, and a few basic spices. Fall-flavored breakfast is on the way!

Makes: 6 to 8 pancakes

Ingredients

2 cups KNOW Better Pancake Mix
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon kosher or sea salt
3/4 cup milk or milk alternative
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg, lightly beaten
Coconut oil spray, for cooking the pancakes

Instructions

In a large bowl, whisk together the mix, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk together the milk, pumpkin, and egg. Add the milk mixture to the bowl with the mix and whisk to combine. Let sit for 10 to 15 minutes to thicken.

When ready to cook, heat a griddle or large skillet over medium heat. Lightly grease with the coconut oil spray, then ladle out about 1/2 cup pancake batter. Use the back of the ladle to spread the batter into about a 1/4-inch-thick round. Repeat with additional batter to fill the griddle. Cook until deeply browned on the first side, 3 to 5 minutes. Flip and cook until browned on the second side, another 2 to 3 minutes. Repeat with the remaining batter, keeping the cooked pancakes warm in the oven if desired. 

Serve.

Macros

Per Serving (Serves 6): 147 calories, 9 grams fat, 5 grams net carbs, 12 grams protein



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