I am so totally into pumpkin this week… even for breakfast! Here’s a great pumpkin pancake recipe that is easy to make and amazingly delicious. I found this recipe in a Paleo Cookbook about a year ago and have been making it ever since. I modified it slightly because the batter seemed to be a bit runny. It could be due to the brand of pumpkin used. Cheers to pumpkin!

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Pumpkin Pancakes

4 eggs
½ cup canned pumpkin
2 tablespoons pure vanilla extract
2 tablespoons pure maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon baking soda
1 – 2 tablespoons coconut flour
2 tablespoons butter or coconut oil (for frying purposes)

Whisk the eggs, canned pumpkin, vanilla extract and the maple syrup together. Add in the pumpkin spice, cinnamon, baking soda, and one tablespoon of the coconut flour. Check the batter for thickness. If it seems too runny, add in the second tablespoon of coconut floor.

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Coat a flat pan or griddle with either butter or coconut oil. Let the pan heat up on a medium to low setting then spoon in the pancake batter to your desired size. When a few bubbles appear, flip the pancakes with a large surface pancake turner to finish cooking.

Top with butter and enjoy. There’s no need to coat these pancakes with additional syrup.

This recipe was adapted from the Pratical Paleo Cookbook.