Pumpkin Pancakes

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  • 4 eggs
  • ½ cup almond butter or sunflower butter
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • ¼ cup almond , coconut or hemp milk
  • 2 tbsp melted coconut oil + extra for pan
  • 1 tsp vanilla extract
  • ¼ cup coconut flour
  • ¾ tsp baking soda
  • tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp sea salt
  • Place the first 7 (wet ingredients) in a large bowl and beat on medium speed using an electric mixer until well combined.
  • Add the remaining dry ingredients to the bowl. Using a wooden spoon mix until combined, making sure there are no lumps but not over mixing.
  • Let the batter sit while you heat a nonstick skillet over medium heat. Add a spoonful of coconut oil to coat, and wait until oil is heated through.
  • Mix the batter once again and pour ¼ cup for each pancake (for larger pancakes) onto the pan. Wait for the edges to start to lift, about 30-45 seconds, then gently flip.
  • Continue cooking for 30 seconds, until cooked through and browned on both sides.
  • Top pancakes with Grade B maple syrup, fresh fruit, nuts or seeds or even coconut whipped cream.
A fan favorite in the fall but if we're being honest, anytime of the year. Enjoy this tasty breakfast (or snack)!