As the seasons collide, pumpkin spills over into the realm of chocolate in this recipe, stolen from our LOVE YOURSELF SILLY WITH CHOCOLATE FREE e-guide featured this month. Gluten-free, Dairy-free, Sugar-Free Means you can enjoy many of these little morsels without guilt.
Prepare batter: In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, chocolate chips and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat.
Cook pancakes: When the griddle is hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, pecans, chocolate chips and drizzle of maple syrup, if desired.
I’m a holistic nutritionist and I transform health for a living. I work with adults who are overwhelmed and struggling with a desire to get healthy. They just want to keep it natural, but don’t know exactly how to do that. I give them the tools and guide them to transform their own health through nutrition and lifestyle adjustments while feeling completely supported, encouraged and motivated throughout their journey.