These pancakes highlight a way in which nutrient-dense whole foods such as pumpkin can replace the carbohydrates typically provided by grains or flours.
Make two batches and store in the freezer for a convenient snack or energizing breakfast.
4 eggs, beaten
1/2 cup pumpkin puree*
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
2 tablespoons coconut flour
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
pinch sea salt
2 tablespoons coconut oil
Optional toppings: Walnuts,Sliced Banana, Maple Syrup
*Note: You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
Whisk together the eggs, pumpkin, pure vanilla extract, and pure maple syrup together. Sift the coconut flour, baking soda, pumpkin pie spice, cinnamon, and salt into the wet ingredients.
Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Then, mix the oil into the batter.
Use the same skillet which will already be greased 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 toppings of choice.