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!