PUMPKIN Pancakes!!

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.

INGREDIENTS:
4 eggs, beaten
1/2 cup pumpkin puree (I used organic canned)
1-2 tbsps coconut flour
2 tbsps coconut oil, melted
1 tsp pure vanilla extract
2 tbsps honey (optional)
1/4 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
Pinch of salt

Preparation

  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up

  • Instead of adding honey to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

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