Healthy Green Pumpkin Coconut Pancakes

Happy Sunday!

So you know those blogs where you see a tasty recipe and have to scroll through paragraphs of the blogger talking about their day? Yea- that’s not what I’m trying to do here. My goal is to help you make healthier decisions. Soooo- here we are:

Healthy Green Pumpkin Coconut Pancakes

INGREDIENTS
– 2 cups organic oat flour (no need to buy it! if you have dry oats just throw them in the blender until blended to a fine consistency)
– 2 tsp baking powder (make sure it doesn’t have aluminum in it)
– 1/4 tsp baking soda
– 1/2 teaspoon of mineral sea salt
– 3/4 cups of organic pumpkin
– 4 oz. of organic unsweetened applesauce – 1 cup spinach (about 1-2 handfuls)
– 3/4 cup of coconut milk (you can substitute any milk. I used 1/2 cup of full fat coconut milk + 1/4 cup water)
– 1 organic pasture raised (I used@vitalfarms)
– 1 teaspoon vanilla extract – coconut oil for cooking

METHOD
1. Combine oat flour, baking soda, baking powder and salt.
2. In a blender combine spinach and milk.
3. Add egg, pumpkin, apple sauce and vanilla extract and blend until mixed.
4. Add in dry ingredients and blend (or mix them separately but throwing it all in the blender was easiest for me)
5. Heat some coconut oil in a nonstick pan over medium heat
6. Using a 1/4 measuring cup drop the batter into the pan (use the flat side of the measuring cup to spread out batter as needed)
7. When the batter starts to bubble it’s time to flip!
8. Cook until golden on the outside and enjoy !

This recipe made 11 pancakes- each about 3-4″
Macros per pancake:
88 calories
15g carbs
3g protein
3.8g fat (will be less if you use a different milk than full fat coconut milk)
3g fiber