Pumpkin Spice Pancakes

Here in North America we are well underway into the Fall season; leaves are turning all shades of orange, yellow, and reds, and every cafe has a pumpkin spiced something. So if you have not been pumpkin spiced out just yet, here is my delicious pumpkin spice pancake recipe.

These pancakes uses real pumpkin and are full of Fall flavor. This recipe will keep the pancakes moist on the inside, while ensuring that they are nice and sturdy on the outside.

Yields: About 6 pancakes (width of spatula in size). Roughly 2-3 adult servings. Recipe can easily be doubled.

Ingredients:

1 cup of pumpkin puree

1/3 cup coconut flour

4 eggs

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 tsp baking soda

Directions:

Heat a cast iron griddle or your favorite pancake pan on low-medium heat.

In a processor, blend the pumpkin puree, eggs, and vanilla extract until a smooth even mixture is created.

Add the baking soda, pumpkin pie spice, and the coconut flour and mix well.

Grease the pancake pan with either ghee or coconut oil.

Spoon about 1/3 cup of pancake mixture onto the griddle and allow to cook for about 4-5 minutes or until bottom has firmed and browned.

Pumpkin Spice Pancakes cooking on the griddle.

Pumpkin Spice Pancakes cooking on the griddle.

Carefully flip the pancake and allow to cook for an additional 4-5 minutes.

Pumpkin Spice Pancakes flipped on the griddle and ready for a hungry plate!

Pumpkin Spice Pancakes flipped on the griddle and ready for a hungry plate!

Enjoy immediately with your favorite toppings, such as crushed walnuts and maple syrup, fresh fruit, or fruit jam/jelly. Store the pancakes in the refrigerator for a quick breakfast or snack.

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