pumpkin pancakes

i recently bought a new york times bestseller cookbook called practical paleo by diane sanfilippo, and so far i've only tried one recipe. we love her recipe for pumpkin pancakes so much, that i thought i should share it with all of you. i love pumpkin, and it's not just for fall.

pumpkin pancakes

prep time: 10 minutes//cooking time: 20 minutes//yield: approximately 8 small pancakes or 2 servings

4 eggs

1/2 cup canned pumpkin

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup (optional)

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon baking soda

2 tablespoons butter or coconut oil (plus extra for pan frying)

whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.

melt two tablespoons of butter in a large skillet over medium heat. then, mix the butter into the batter.

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 cooking. my note: i use a couple spoonfuls of coconut oil on a griddle to cook my pancakes.

serve with grass-fed butter and cinnamon or sliced bananas. 

the author's note: instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. if you add a banana, the yield will increase.

i like to double the recipe and freeze the extras so that i can heat them up on tuesday mornings when i am pressed for time getting stella and myself ready for bsf.

let me know if you try them, and if you altered the recipe at all. 

enjoy!