The added pumpkin and spices make these grain-free pancakes over-the-top delicious! I love making these all year long, but especially during pumpkin season. My 2 year old repeatedly says, “mmmm, yummy pancakes,” while devouring them.
preferably from pastured hens
fresh, boxed or BPA-free canned
grass-fed butter or extra virgin coconut oil
pure vanilla extract
1 to 2
Grade-b maple syrup or raw honey
unrefined sea salt
1 to 2
*optional (Use only if you’d like to thicken up your batter; you’ll most likely need if using fresh pumpkin puree)
Melt butter or coconut oil, then set aside.
In a medium-sized bowl, whisk the eggs, pumpkin, vanilla and maple syrup together.
Sift the spices and baking soda into the wet ingredients, and stir to combine. Add the melted butter, and stir.
Warm skillet to medium heat, and grease with a little butter or coconut oil, and spoon 1/4 cup batter onto skillet. Cook for a few minutes, until lightly browned. Flip and repeat.
Serve with butter, cinnamon, maple syrup, and/or any other desired healthy toppings.
* Makes 7 to 9 (1/4 cup) sized pancakes