Pumpkin Pancakes

Directions

• In a small bowl, mix the flaxseeds and water together and let it sit for 5 minutes to thicken. 
• In a large bowl, combine flour, stevia, cinnamon, and salt. 
• In another bowl, whisk the pumpkin puree, almond milk, coconut oil, vanilla, extract and flaxseed mixture. 
• Pour the wet ingredients into the bowl with the dry ingredients and stir until it’s just combined. Do not over mix; a few lumps are fine. The mixture will be thick, but if it’s too thick, add a little more almond milk. 
• Heat a nonstick skillet over medium heat. 
• Brush the skillet with some coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to spread the batter slightly. Cook the pancakes for 2 minutes per side, adjusting the heat to low as needed so that the pancakes cook evenly. 
• Serve with honey and pecans.

Tip: 

To achieve the best results, use the spoon and level method when measuring flour, so that it is not too packed-down. Too much flour will result in a thicker batter and denser pancakes. (Alternatively, you could weigh it to measure 180g).

Note

This recipe covers following nutrients to boost your collagen: 

• Vitamin A, B1, B2, B3, B5, B6, B9, B12, E 
• Minerals: copper, zinc, iron, manganese, magnesium, selenium 
• Amino acid: lysine