Pumpkin is one of those special flavors. I love it but I only let myself OD on it during the fall/winter. If I had it year-round, I probably would be super sick of it + just not interested at all. It’s fun to keep it special + it also adds another thing to look forward to for the holiday season!
I’ve had my share of pumpkin pancakes because I love everything about breakfast. It’s not the healthiest of all meals so I get super excited when I find or create a healthier version of a brunch staple.
These Paleo Pumpkin Pancakes are seriously so amazing! They take a little longer to cook than normal pancakes but I would gladly wait for anything pumpkin, ESP. when it’s on the healthier side. Just pour yourself some champagne, add a little fresh squeezed OJ + they’ll be done before you know it!
Paleo Pumpkin Pancakes:
- 2 eggs, whisked
- 1/2 cup pure organic pumpkin (soso good for you!)
- 2 TBS raw honey
- 1 TSP vanilla
- 2/3 cup almond flour/meal
- 1 TSP pumpkin pie spice
- 1/4 TSP baking soda
- Coconut oil to grease the pan
In a small bowl combine the two eggs, pumpkin, honey + vanilla. In a medium bowl, mix the almond flour, pumpkin spice + baking soda. Pour the wet ingredients in with the dry + stir into a batter. Grease your pan with the coconut oil. Spoon batter onto your pan + cook slowly on low heat until both sides are browned. The smaller they are, they easier they are to flip. Makes about 6 pancakes.
I just ate mine plain because they were THAT GOOD. JorBabe had some pure maple syrup on his + loved them! You could also pair it with a little unsweetened apple butter. YUM!
If you’re really cravin’ pumpkin, you can make the Skinny Pumpkin Spice Latte to go with it! Recipe found here.