Found this Grain Free Pumpkin Pancake recipe a few weeks ago. Loved them, especially this time of year!
- 2 eggs
- ¼ cup pumpkin puree (GAPS legal canned pumpkin puree or homemade)
- ⅛ tsp. cinnamon
- Coconut oil for the pan
- Raw butter, raw honey, maple syrup, or fruit butter for serving
1.Warm a cast iron pan over medium high heat.
2.Whisk together the eggs, pumpkin puree, and cinnamon.
3.Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
4.Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
5.Cook until golden on the bottom and slightly opaque in the center and around the edges.
6.Flip, brown on the other side, and serve.
7.Makes about 8 small pancakes, for 1 large serving or 2 medium servings.
**This recipe came from Wellness Mama