Happy Thanksgiving!
You have to try this delicious recipe for Pumpkin Pancakes that can be eaten for breakfast, as a side for dinner or even as a snack! Thank you Diane- I love your Practical Paleo book!
Pumpkin Pancakes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Yield: Approximately 8 small
Pancakes or 2 servings
| 4 eggs | 1 teaspoon pumpkin pie spice |
| ½ cup canned organic pumpkin | 1 teaspoon cinnamon |
| 1 teaspoon pure vanilla extract | ¼ teaspoon baking soda |
| 1 tablespoon of organic molasses | 2 tablespoons butter, ghee or coconut oil (add extra for pan frying) |
Whisk the eggs, canned pumpkin, pure vanilla extract, and molasses together. Sift the pumpkin pic spice, cinnamon, and baking soda into the wet ingredients.
Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
Grease the skillet and spoon batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
Serve with grass-fed butter or ghee and cinnamon or sliced bananas.
Recipe is by my friend, Diane Sanfilippo, author of Practical Paleo. Some ingredients have been revised for Dr. Susanne’s community!
