Paleo Pumpkin Pancakes (grain-free • gluten-free • dairy-free • sugar-free • nut-free • nightshade-free)

By Kathy C.

http://balancedbites.com/2012/10/easy-recipe-pumpkin-pancakes-from-practical-paleo.html

When fall rolls around, it seems only natural to want to make as many recipes as possible that use pumpkin! This is a quick and easy way to take an inexpensive ingredient (canned pumpkin) and turn it into something delicious.

grain-free • gluten-free • dairy-free • sugar-free • nut-free • nightshade-free
from Practical Paleo (page 242)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.

Ingredients

• 4 4 4 eggs, beaten
• 1-2 1-2 Tbsp of coconut flour
• 2 2 2 tablespoons butter or coconut oil, melted
• 1 1 1 teaspoon pure vanilla extract
• 2 2 tablespoons honey or maple syrup
• 1/4 1/4 1/4 teaspoon baking soda
• 1 1 1 teaspoon cinnamon
• pinch pinch salt
• 1 1 1 teaspoon pumpkin pie spice
• or
• 1/2 1/2 1/2 teaspoon cinnamon
• 1/4 1/4 1/4 teaspoon cloves
• 1/4 1/4 1/4 teaspoon allspice/nutmeg

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from balancedbites.com

Preparation

Step 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.

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.