Flourless Pumpkin Plantain Pancakes with pumpkin whipped cream
A cozy fall breakfast. Made with pumpkin puree, plantains, and eggs these waffles are moist, fluffy and ready to be topped with your 4 ingredient pumpkin whipped cream. A gluten-free grain-free paleo pancake recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: makes 10 4 inch pancakes 1x
Ingredients
Scale
Pumpkin pancakes
- 130 grams green plantain (about 1 cup chopped)
- 1/2 cup pumpkin puree (4 oz)
- 5 eggs
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 tablespoons coconut flour
- a few drops of stevia (optional)
Pumpkin whipped cream
- 1/4 cup pumpkin puree
- 1/4 cup coconut yogurt
- 1 tablespoon maple syrup
- 1/8 teaspoon cinnamon
Instructions
Pancakes
- Preheat skillet over medium heat.
- Peel plantain.
- Chop plantain and toss into blender.
- Add in eggs into blender.
- Blend in remaining ingredients until smooth.
- Spoon some batter into a small circle in the nonstick pan.
- Give it a few minutes to cook on one side.
- Then flip and allow pancakes to finish cooking on the other side.
- Until you’ve achieved a slight golden-brown color.
- Continue this until all the pancake batter is cooked.
Whipped cream
- Place all ingredients into a large bowl.
- Whip until smooth.
- Adjust sweetness to taste.
- Place whipped cream on top of pancakes.
Nutrition
- Serving Size: serves 2