Name: The Perfect Pumpkin Pancake
Ingredients: 4 eggs (preferably from pastured chickens); ½ cup pumpkin puree (or any other squash) (I used fresh baked but canned should be OK); 1/2 tsp vanilla extract; 1/2- 1 tsp spices of choice (I used mix of cinnamon, allspice, and ginger but can try nutmeg or clove); butter, ghee, or coconut oil to cook pancakes in; pinch of celtic sea salt (I use THIS one); OPTIONAL (for fluffier pancake); 2 TBS sifted coconut flour (like this) OR 3 TBS almond flour (like this); 1/4 tsp baking soda; apple sauce, fruit or raw honey to serve with pancakes

Ingredients

Scale

4 eggs (preferably from pastured chickens)
½ cup pumpkin puree (or any other squash) (I used fresh baked but canned should be OK)
1/2 tsp vanilla extract
1/2– 1 tsp spices of choice (I used mix of cinnamon, allspice, and ginger but can try nutmeg or clove)
butter, ghee, or coconut oil to cook pancakes in
pinch of celtic sea salt (I use THIS one)
OPTIONAL (for fluffier pancake)
2 TBS sifted coconut flour (like this) OR 3 TBS almond flour (like this)
1/4 tsp baking soda
apple sauce, fruit or raw honey to serve with pancakes

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Instructions

Whisk eggs and pumpkin puree.
Add vanilla and spices.(add flour here if desired)
Grease skillet with butter/ghee/coconut oil . Spoon pancake mixture onto pan.
Once bubbles begin to form and edges are a bit dry, flip once to finish cooking pancake.
Serve with apple sauce, fruit, or honey.
Makes about 12 small pancakes
For sweeter pancakes, you can add 1-2 TBS any liquid sweetener to batter, but it really doesn’t need it!!!