Pumpkin Pancakes

Pumpkin Pancakes

Prep

Cook

Total

Yield 8 small pancakes

Ingredients

  • 4 eggs, beaten
  • 1/2 cup pumpkin puree You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
  • optional: 1-2 Tbsp of coconut flour To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • optional: 2 tablespoons honey or maple syrup
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice or
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon allspice/nutmeg
  • 1 teaspoon cinnamon
  • pinch salt

Instructions

  1. 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.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  3. 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.
  4. Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up: Instead of adding maple syrup 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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