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Pumpkin Pancakes

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A healthy yet quick and easy breakfast can be a challenge.  If you’re like me you’re either dashing off to the gym or office early am and time is of the essence.  What better to have on hand than a stash of yummy pancakes.

Pair them with a couple of nitrate nitrite free sausages or other protein and a piece of fruit and you’re good to go for the morning whether it’s an early workout or board meeting.  Plan ahead and whip these up for Sunday breakfast with a few to spare for the week.

Ingredients

6 eggs, slightly beaten
1 cup fresh pumpkin or canned puree
1 1/2 teaspoons vanilla
2 tablespoons maple syrup
1/3 cup coconut flour or King Arthur gluten free flour
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
Coconut oil for frying

Preparation

In a medium size bowl slightly beat the eggs and whisk in the pumpkin, maple syrup and vanilla.  In a small bowl combine the flour and spices, then add to the pumpkin mixture stirring until combined.

Melt approximately 2 tablespoons of coconut oil in a griddle or skillet over medium heat.  Ladle the batter onto the griddle to make pancakes of desired size.  When a few bubbles appear flip the pancakes once to finish cooking.

Add oil as needed throughout the cooking process as the griddle gets dry.

Serve w/ grass fed butter and maple syrup.