Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 4
Ingredients
  • 6 eggs
  • ¾ cup canned pumpkin
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoon cinnamon
  • 3 tablespoons coconut flour
  • ¼ teaspoon baking soda
  • Pinch sea salt
  • 3 tablespoons coconut oil, divided use
  • 4 tangerines, peeled, and broken into smaller pieces*
Instructions
  1. In a large mixing bowl, combine the eggs, pumpkin and vanilla extract. Mix in the pumpkin pie spice, cinnamon, coconut flour, baking soda and salt, and stir to combine.
  2. Over medium high heat, melt a teaspoon of coconut oil on a griddle. Ladle the desired amount of batter (I used about half a ladle full) onto the skillet. Cook the pancakes until some bubbles appear on the top, and the bottom is solid, about three minutes. Flip the pancakes and cook for another 3 minutes. Repeat with the remaining batter. Be sure to grease the griddle before placing more pancake batter on the griddle.
  3. Serve immediately, topped with the tangerines.
Notes
* Other desired fresh fruit can be used instead
Recipe by The Little Chef at http://littlechefblog.com/pumpkin-pancakes/