PUMPKIN PANCAKES

Yield: 10 medium sized pancakes

(I should also mention that I just splurged on a nice non-stick pan because I was tired of having my pancakes come out greasy after being cooked in coconut oil just to keep them from sticking to the pan!)

My recipe:

3 whole eggs + 2 egg whites
2/3c canned pumpkin
2 Tbsp maple syrup or 1 Tbsp raw honey *optional, I don't use this in mine
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 teaspoon cloves
2 tsp vanilla extract
1/2 tsp baking soda
3 Tbsp coconut flour

I had noticed that a lot of pumpkin pancakes were a little on the "eggy" side and so I sought out how to make a fluffier pancake that had a little more "cake" in it. This is why you see the extra egg whites for "body" and the coconut flour is high in fiber and adds that "cake" feet to it. 

Beat your eggs until they start to lighten in color. Add in all of your other ingredients and whisk until smooth. Let batter sit for 3-5 minutes. The coconut flour will continue to thicken the batter.

Using a non-stick skillet add just a little butter, you really don't need much at all. I put my pan just under medium heat and let it get nice and hot. Spoon your batter into the pan and make as thin or as thick as you want them (the batter may be thick and might need a little "help" spreading, I just use the back of my spoon). Brown on one side, flip! Brown on other side, done! I found that I could fit about five medium pancakes in my large skillet. 

Just a little bit!

Storage: These pancakes freeze really well, so go ahead and make a double batch! I simply lay them out on a cutting board and put them in the freezer. Once they are frozen I transfer them to tupperware or a ziplock. You can reheat them in the microwave, oven, or a pan.

This is a great breakfast sprinkled with a little extra cinnamon and slices of fresh banana! Pair this treat with a slice of grilled ham for a hearty breakfast!

Tip #1: Some paleo recipes are notorious for being on the "eggy" side of things. They taste fine, but the texture isn't what you were used to. Adding a tablespoon or two of a nut meal (such as pecan or hazelnut) can help change the texture of your baked goods. 

Tip #2: Try topping your pancakes with sliced fruit instead of honey or syrup as a lower carb option (I say this because who actually uses one serving)! In the top picture I used cooked apples sprinkled with cinnamon. Since you didn't add any extra sugar, as your apples break down there will be liquid - pour it on! - your pancakes will soak this up!