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.
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)
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.
NUTS
EGGS
NIGHTSHADES
FODMAPS
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.
