Easy Recipe: Pumpkin Pancakes from Practical Paleo

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.

Pumpkin Pancakes

grain-free • gluten-free • dairy-free • sugar-free • nut-free • nightshade-free

from Practical Paleo (page 242)

Click here for estimated nutrition facts.

PREP TIME: 10 minutes

COOKING TIME: 20 minutes

YIELD: Approximately 8 small pancakes or 2 servings.

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: 2 tablespoons honey or maple syrup

Leave this out if you are eating these while on the 21-Day Sugar Detox!
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice

or

1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg


1 teaspoon cinnamon
pinch salt

preparation

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.

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