Pumpkin Pancakes

The added pumpkin and spices make these grain-free pancakes over-the-top delicious.   I love making these all-year round, but especially during pumpkin season.  My 2 year old repeatedly says, "mmmm, yummy pancakes," while devouring them.

INGREDIENTS:

- 4 eggs (preferably from pastured hens)

- 1/2 cup pumpkin puree (fresh, boxed, or BPA-free canned pumpkin)

- 2 tablespoons grass-fed butter or extra virgin coconut oil, melted (I prefer butter in these)

- 1 teaspoon pure vanilla extract

- 1 to 2 tablespoons organic pure maple syrup or raw honey (I prefer using maple syrup)

- 1/4 teaspoon baking soda

- 1 1/2 teaspoons cinnamon

- 1/4 teaspoon ground cloves

- 1/4 teaspoon nutmeg

- pinch of unrefined sea salt

- optional 1-2 tablespoons of coconut flour (this will thicken it up if needed; you'll most likely need it if you use fresh pumpkin puree)

DIRECTIONS:

1. Melt 2 tablespoons of butter or coconut oil, and set aside.

2. In a medium-sized bowl, whisk the eggs, pumpkin, vanilla extract, and maple syrup together.  

3. Sift the spices and baking soda into the wet ingredients, then stir in the melted butter/oil.  

4. Grease the skillet with butter, and spoon 1/4 cup batter onto skillet.  Cook for a few minutes until lightly browned, flip and repeat. 

5. Serve with grass-fed butter, cinnamon, maple syrup, bananas, and/or any other desired healthy topping.

Makes 7 to 9 (1/4 cup sized) pancakes (approximately 2 servings)

(Option: Instead of adding maple syrup to sweeten this recipe, you could also try adding a mashed, whole ripe banana to the mixture.  If you do add a banana, the yield will increase).

(Adapted recipe from here)