Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Practice makes perfect when flipping these pancakes! Don't be eager to flip too soon. I like to make one tiny tester cake first to get the hang of it... and because that first-out-of-the-pan, crispy-edged cake is my fave :)
Serves: 8 small pancakes
Ingredients
  • 4 eggs, beaten
  • ½ cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut flour
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of ginger
  • pinch of nutmeg
  • pinch of salt
Instructions
  1. Whisk the eggs, pumpkin, vanilla, and maple syrup together.
  2. Sift the coconut flour, baking soda, cinnamon, ginger, nutmeg and salt into the wet ingredients.
  3. Whisk to incorporate all lumps of flour, 1-2 minutes.
  4. Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Then, add the melted oil to the batter, whisking constantly to incorporate into the batter.
  5. Add additional coconut oil to the skillet to give it a good slick, and spoon about ¼ cup of batter into the skillet to make each pancakes. When a few bubbles appear, ease a spatula under each cake and flip once to finish cooking.
Recipe by Pigforkr at http://www.pigforkr.com/pumpkin-pancakes/