GRAIN FREE PANCAKES

By grinder

Ingredients

• 2 eggs
• 1/4 cup pumpkin puree
• 1/8 teaspoon cinnamon
• Coconut oil for the pan
• Raw butter, raw honey, maple syrup, or fruit butter for serving

Preparation

Step 1

Warm a cast iron pan over med-high heat.

Whisk together eggs, pumpkin puree and cinnamon. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan. Use about 2 scant tablespoons of batter for each pancake. They flip best when the pancakes are small. Cook until golden on the bottom and slightly opaque in the center and around the edges. Flip, brown on the other side, and serve.

Makes about 8 small pancakes, for 1 large serving or 2 medium servings.