Pumpkin spice pancakes are the perfect morning treat when fall rolls around. But to be honest, I can devour these anytime of the year. To top it off, they’re completely grain-free and Paleo-approved. Yum!
I especially like playing with the toppings. Usually I go pretty traditional with sliced bananas, pecans, and some maple syrup. That’s always a winner.
But sometimes I like to throw on some blueberries, strawberries, coconut flakes, chia seeds, and cocoa nibs. I love playing with texture and experimenting with new toppings.
So have some fun and feel free to make this your own.
6 large eggs
2/3 c. pure pumpkin puree
2 T. honey
½ c. almond flour
½ c. coconut flour
1½ t. baking powder
1 T. pumpkin pie spice
1/8 t. salt
3 T. coconut oil, divided
1. In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
3. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
4. Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
5. To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
To serve: 1 banana, sliced thin 1/3 c. pecans, chopped Optional: Real maple syrup
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