Fall is here and it’s a good time to try some recipes using fresh pie pumpkins. I love pancakes but try and stay away from flour, so this is a great way to have my favorite pancake without sacrificing any flavor. These golden treasures taste just like pumpkin pie, and who doesn’t love eating dessert for breakfast?
When I get out the ingredients I make a large batch for the week and another for the freezer and bake a pound of bacon to go along with it all at the beginning of the week, making an easy breakfast to just pop in the microwave. I also top mine with homemade almond butter or you can buy it in a jar at any local health food store. It seems so sinful eating pancakes that taste like pumpkin pie for breakfast, but not enough to stop me.
Update on this post: I found an easy way to make these is mix up the batter and pour into Whoopie Pie pans and pop them in the oven. Every pancake is a nice uniform size and they stack easily for storage in a wide mide mason jar for the week.
Paleo Pumpkin Pancakes
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- 4 Farm Fresh Eggs
- 1/2 C Fresh Pie Pumpkin Puree or Canned Pumpkin Mix
- 1 tsp Vanilla Extract
- 2 T Pure Maple Syrup
- 1 tsp Cinnamon
- 1/4 tsp Baking Soda
- Whisk the eggs, pumpkin, vanilla, and the maple syrup together.
- Sift in the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
- Melt 2 Tbs butter in a large skillet over medium heat. Make pancakes desired size. When bubbles appear, flip the pancakes once to finish cooking.
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