pumpkin (squash) pancakes

By tinathorn

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: 1-2 tablespoons honey or maple syrup
• (Omit for The 21-Day Sugar Detox)
• 1/4 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• or
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice/nutmeg
• 1 teaspoon cinnamon
• pinch salt

Details

Servings 8
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.

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.