We are in Maine preparing to leave for Germany tomorrow. I woke up this morning with an inexplicably intense craving for pancakes. I used what I found around the house and made this pumpkin version of a pancake. A lot of times pancakes that don't call for much flour can come out flat and sort of cardboard tasting - not the case with these! The pumpkin was responsible for making these fluffy, and almost cake-like. Combined with the cinnamon and nutmeg and topped with maple syrup these were a hit, and something I will definitely make again.
Ingredients for Pumpkin Pancakes
1/2 cup pumpkin puree
1/3 cup coconut flour (almond flour would work, too)
1t raw organic honey
1t baking soda
pinch of salt
1t vanilla extract
2T protein powder
coconut oil to cook the pancakes
Directions for Pumpkin Pancakes
Combine dry ingredients and wet ingredients separately, then add together. On a hot pan, add a bit of coconut oil. Spoon the batter onto the pan. Cook on high for 3-4 minutes then flip and cook on the other side 2-3 minutes. Serve immediately with maple syrup. Eat and thrive.
PS- More recipes here.