Pumpkin Pancakes

grain-free • gluten-free • dairy-free • sugar-free • nut-free • nightshade-free
from Practical Paleo (page 242)

Click here for estimated nutrition facts.
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
  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 syrupLeave this out if you are eating these while on the 21-Day Sugar Detox!
• 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

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 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