Pumpkin Pancakes!!

Yum! I love fall. Or - Pumpkin Season. I started making these when my daughter was younger, and had some food allergies. Dairy AND wheat...challenging sometimes! Fortunately she has since outgrown them, but there are several recipes from that time in our lives that we still use. This one is dairy and gluten free, paleo, and delicious!  Enjoy:) 

Pumpkin Pancakes

  • 4 eggs
  • 1/2 cup pumpkin puree (make your own, or try the Trader Joe's canned Organic Pumpkin with no additives and a BPA free can)
  • 3 tbs almond flour (or almond meal)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of salt

Extras

  • coconut oil for cooking
  • honey/maple syrup - optional 
  • nuts or other toppings - optional

Combine all ingredients and mix well. We use a Vitamix (great for pouring as well) but you could also use a stand or hand mixer too. 

Heat coconut oil in pan on medium high. Drop batter to form pancakes, cook for a couple minutes and then flip. Serve immediately with optional coconut oil, honey, maple syrup or your other favorites.