Truly healthy pancakes are a bit of a tough sell in my household - not everyone here has a gluten sensitivity for one thing, and, if I'm honest I've definitely made them try some not-so-great pancake creations over the years. As a result, whenever I start flipping pancakes on a Sunday morning, my family tends to greet the sight with a bit of caution, and will suspiciously ask: are they protein pancakes (in this case yes!), are they gluten-free (yes, again!), do they actually taste like pancakes (Yes!!). Happy to say, these were tried with apprehension and then enjoyed fully!
These pancakes were inspired by lazy weekend mornings, and everything warm, cozy and pumpkin-spiced that I've been seeing on so many gorgeous Instagram and Pinterest feeds this fall. Totally natural and super healthy, these pack a nutritional punch but are also so delicious.
And of course you can make them all year round using canned organic pumpkin puree, but i do think they taste best when the leaves are turning and you are in a pumpkin state of mind.
They are vegan, gluten-free, refined sugar-free (before the maple syrup of course!) and they taste like autumn on a plate. Enjoy with real maple syrup, fresh berries or thinly sliced apples, and top with coconut whip. Yum.
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