Flourless Pumpkin Pancakes

When Fall and Winter roll around it seems only natural to want to make as many recipes as possible that use pumpkin or winter squash. This is a quick and easy way to take an inexpensive ingredient (canned pumpkin) and turn it into something delicious. 

Make approx. 8 small pancakes or 2 servings

Ingredients:

  • 4 eggs 
  • 1/2 cup pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter, coconut oil or Ghee (plus a little for pan frying)
  • 2 tablespoons pure maple syrup (optional)
  • 1 ripe banana, mashed (optional and will increase yield) 
  • 1 Tablespoon coconut flour (optional and will produce a bit more cakey vs. eggy pancake)

Directions:

  1. Whisk the eggs, canned pumpkin, pure vanilla extract, adn pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients. 
  2. Melt 2 Tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter. 
  3. If you choose to mix-in coconut flour or mashed banana, do that now. 
  4. Grease the skillet 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 cooing. 
  5. Serve with grass-fed butter or Ghee and cinnamon or your favorite fruit such as sliced bananas, blueberrries or pomegranates! 

Enjoy!