Paleo Pumpkin Pancakes
I don’t know about you, but I never get tired of recipes and flavors of pumpkin. One of the things I love about Autumn is that I can get away with eating practically everything with pumpkin and not feel utterly ridiculous. I’m one of those people that in August, is dreaming and anticipating all the things pumpkin that I can create and make. If it were up to me, it would be Fall all year around and I would be eating these pumpkin pancakes every morning! This is one of those recipes that people can’t believe there is absolutely no flour in it. This is a low carb, no flour, high protein, healthy version of pumpkin pancakes and a great way to start off your Fall morning. These are going to knock your socks off!
About 2-3 servings, makes about 10 pancakes
4 free range eggs
½ cup roasted pumpkin, butternut squash or sweet potato or you can also use canned pumpkin
1 ½ tsp vanilla
2 T pure maple syrup, +/- depending on your sweetness level (I use about 1 ½ tablespoons. If you need more feel free to top more to the finished pancakes)
1 T pumpkin pie spice or make your own: 2 tsp cinnamon, ¼ tsp each: nutmeg, ginger, allspice, cloves
heaping ¼ tsp. baking soda
coconut oil or grass-fed butter for frying
**Sugar Free option: Add one very ripe mashed banana to the mixture instead of the maple syrup. This will yield slightly more pancakes.**
Whisk all the ingredients together until well blended. Melt about 1-2 T of coconut oil or butter into a skillet. Spoon the batter out into your desired size pancake. When bubbles begin to appear, flip the pancake over to finish cooking. Serve with more grass fed butter, if desired.
Recipe slightly adapted from Diane Sanfilippo, Practical Paleo