These delicious pumpkin almond flour pancakes are elevated with a sweet cinnamon swirl, making for a perfect wholesome breakfast. Using a convenient mix and a few fresh ingredients, they are quick to prepare and packed with flavor.
1. In a large bowl, whisk together 2 eggs, 1/2 cup + 2 tbsp (10 tablespoons total) water or milk, 2 tbsp coconut oil, and 2 tsp of vanilla extract until well blended. Add in 1 1/2 cups of Simple Mills Pumpkin Almond Flour Pancake Mix and whisk until just combined.
2. In a separate small bowl, prepare the cinnamon swirl by whisking together 4 tsp coconut sugar, 2 tbsp melted coconut oil, and 2 tsp cinnamon until a smooth paste is achieved.
3. Heat a lightly oiled pan or skillet on medium heat.
4. Pour the pancake batter onto the pan using 2 tablespoons of batter per pancake.
5. After about 15 seconds, when the pancakes begin to cook, drizzle the cinnamon swirl mixture in a circular, swirly manner onto the pancakes. Repeat for all pancakes on the pan.
6. Cook until the edges begin to dry, then flip and brown on the other side.
7. Serve immediately with maple syrup and toasted, crushed pecans, if desired. Enjoy!
