The added pumpkin and spices make these grain-free pancakes over-the-top delicious. I love making these all-year round, but especially during pumpkin season. My 2 year old repeatedly says, "mmmm, yummy pancakes," while devouring them.
INGREDIENTS:
- 4 eggs (preferably from pastured hens)
- 1/2 cup pumpkin puree (fresh, boxed, or BPA-free canned pumpkin)
- 2 tablespoons grass-fed butter or extra virgin coconut oil, melted (I like using butter)
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons Grade B organic maple syrup or raw honey (I like using maple syrup)
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- pinch of unrefined sea salt
- optional 1-2 tablespoons of coconut flour (this will thicken it up if needed; you'll most likely need it if you use fresh pumpkin puree)
DIRECTIONS:
1. Melt 2 tablespoons of butter or coconut oil, and set aside.
2. In a medium-sized bowl, whisk the eggs, pumpkin, vanilla extract, and maple syrup together.
3. Sift the spices and baking soda into the wet ingredients, then stir in the melted butter/oil.
4. Grease the skillet with butter, and spoon 1/4 cup batter onto skillet. Cook for a few minutes until lightly browned, flip and repeat.
5. Serve with grass-fed butter, cinnamon, maple syrup, bananas, and/or any other desired healthy topping.
Makes 7 to 9 (1/4 cup sized) pancakes (approximately 2 servings)
(Option: Instead of adding maple syrup to sweeten this recipe, you could also try adding a mashed, whole ripe banana to the mixture. If you do add a banana, the yield will increase).
(Adapted recipe from here)
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