Grain Free Pumpkin Pancakes
Ingredients
- 1 15 oz canned pumpkin or homemade, but canned it just fine!
- 8 eggs
- coconut oil for the pan
- whatever topping you like
- cinnamon to taste
Instructions
- Warm your pan over medium heat. I used an enameled cast iron pan.
- Whisk together the eggs, pumpkin puree, and cinnamon.
- Add enough coconut oil to cover the bottom of the pan. My pan took about 2 teaspoons.
- I used a regular table tablespoon (not a measuring tablespoon) to scoop up a heaping spoonful for each pancake. Think silver-dollar pancake size.
- Cook until your pancake firms up around the edges and starts to cook on the top.
- Use a silicon spatula and a fork to flip, brown on the other side, and serve.
Notes
I found the original recipe way too eggy. Using the entire can and only 8 eggs left me with a firmer batter and a pancake that was more pancake-like and less egg-like.
I also am not a cinnamon fan, so I didn't add much.
We topped with apple butter, but syrup, whipped cream, or even plain would have been fine!
I also am not a cinnamon fan, so I didn't add much.
We topped with apple butter, but syrup, whipped cream, or even plain would have been fine!