Pumpkin Nut Hotcakes with Cinnamon Butter

Pumpkin Nut Hotcakes with Cinnamon Butter

Blood Sugar: 5Servings: 4Preparation Time: 10minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
265kcal
Sugar
4g
Fat
22g
Fiber
3g
Sat fat
6g
Protein
6g
Carbs
13g
Sodium
258mg

Ingredients

2 Egg, 1 peeled and chopped Banana, 225g / 7.94oz cooked and mashed Pumpkin, 85g / 3oz Almond butter, 1/2 tsp Ground cinnamon, 1/2 tsp Mixed spice, 35g / 1.23oz Almond flour, 1 tsp Baking powder, 2 tbsp melted Butter, 3 tbsp melted Butter, 1/2 tsp Ground cinnamon, 50g / 1.76oz chopped Pecan nuts

Preparation

1. Whisk the egg whites to soft peaks and set aside. 2. In a food processor, place banana, 225g / 7.94oz cooked and mashed pumpkin, 85g / 3oz almond butter, 1/2 tsp ground cinnamon, 1/2 tsp mixed spice, 35g / 1.23oz almond flour, 1 tsp baking powder, 2 tbsp melted butter, and egg yolks and process until smooth. 3. Fold the egg whites into the batter. 4. Heat coconut oil or butter in a pan over medium heat. 5. Add spoonfuls of batter to the pan and cook until bubbles form, then flip and cook until golden. 6. To make cinnamon butter, melt 3 tbsp butter with 1/2 tsp ground cinnamon and 50g / 1.76oz chopped pecan nuts. 7. Serve hotcakes with cream cheese and cinnamon butter.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
60% of RDI
Vitamin C
3% of RDI
Omega 3
9% of RDI
Vitamin A
20% of RDI
Calcium
73% of RDI
Folate
27% of RDI

Good to know

These hotcakes are gluten-free. Be cautious when flipping as they are delicate. You can use a waffle maker for an alternative cooking method.

How to Prepare

1. Whisk the egg whites to soft peaks and set aside. 2. In a food processor, place banana, 225g / 7.94oz cooked and mashed pumpkin, 85g / 3oz almond butter, 1/2 tsp ground cinnamon, 1/2 tsp mixed spice, 35g / 1.23oz almond flour, 1 tsp baking powder, 2 tbsp melted butter, and egg yolks and process until smooth. 3. Fold the egg whites into the batter. 4. Heat coconut oil or butter in a pan over medium heat. 5. Add spoonfuls of batter to the pan and cook until bubbles form, then flip and cook until golden. 6. To make cinnamon butter, melt 3 tbsp butter with 1/2 tsp ground cinnamon and 50g / 1.76oz chopped pecan nuts. 7. Serve hotcakes with cream cheese and cinnamon butter.

Good to Know

These hotcakes are gluten-free. Be cautious when flipping as they are delicate. You can use a waffle maker for an alternative cooking method.

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