Paleo Pumpkin Pancakes

Serves: 12 pancakes

Ingredients

• 1 cup almond flour
• 6 tablespoons almond butter
• 4 medium eggs
• 1/2 cup canned pumpkin
• 2 small ripe bananas
• 1/4 cup arrowroot flour
• 2 tablespoons palm oil shortening
• 1 teaspoons vanilla extract
• 2 teapsoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teapsoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup chocolate chips optional
• coconut oil for lightly greasing pan

Instructions

1. Heat a small frying pan over very low heat, and grease it lightly with coconut oil.
2. Combine all of the ingredients (minus the chocolate chips) for the pancake batter in a bender or KitcheAid until completely smooth.
3. Stir in the chocolate chips by hand at this point- if you choose to add chocolate chips.
4. Using a ¼ cup measuring cup, fill it with batter, then pour the batter onto the fry pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake stack. You can also use a large, non-stick pancake griddle for cooking.
5. Cook the pancakes for 2 minutes on each side. The serve with dairy free icecream

Author: https://paleoglutenfree.com/recipes/best-paleo-pumpkin-pancakes/