Recipes using Balanced Bites spices Recipes using Balanced Bites spices

PUMPKIN PANCAKES

nightshade-free
dairy-free
gluten-free
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: ~8 small pancakes or 2 servings

When fall rolls around, it seems only natural to want to make as many recipes as possible that use pumpkin! This is a quick and easy way to take an inexpensive ingredient (canned pumpkin) and turn it into something delicious.

Ingredients

  • 4 eggs, beaten
  • 1/2 cup pumpkin puree You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
  • optional: 1-2 Tbsp of coconut flour To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • optional: 1-2 tablespoons honey or maple syrup
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice or
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon cloves
    • 1/8 teaspoon allspice/nutmeg
  • 1 teaspoon cinnamon
  • pinch salt

Instructions

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 2 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.

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

Notes

change it up

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.