Dessert: Pumpkin-Almond Pancakes Recipe | MyRecipes

Recipe by Robert Landolphi Enjoy these gluten-free pancakes for breakfast or dinner topped with butter and drenched in maple syrup. Whole-grain corn flour gives them a cakier texture and adds some fiber, too.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin-Almond Pancakes Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2.1 ounces tapioca flour (about 1/2 cup)
1.3 ounces white rice flour (about 1/4 cup)
1 ounce stone-ground whole-grain corn flour (about 1/4 cup)
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup canned pumpkin
1/4 cup vanilla almond milk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup maple syrup

Instructions

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, brown sugar, and next 4 ingredients (through allspice) in a medium bowl; stir with a whisk. Combine pumpkin, almond milk, oil, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth.
Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned. Serve with maple syrup.

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