Pumkin Pancakes
Ingredients
8 large eggs (room temperature)
1 can pureed pumpkin (about 2 cups)
1 tsp vanilla extract
1/2 cup coconut flour
1 Tbs ground ceylon cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
butter or other oil for greasing your pan/griddle
Instructions
Crack the eggs into a large mixing bowl and whisk until well combined.
Add the pumpkin and vanilla and whisk until well incorporated.
Add the remaining dry ingredients and mix until a thick batter forms.
Heat a large frying pan or griddle to medium high heat.
Place some butter into the pan and melt to lightly coat the bottom of the pan.
Scoop the pumpkin pancake batter into the pan and gently spread out to make pancakes about 2.5 inches in diameter.
Cook until the bottom becomes firm and lightly browned and the pancake is easy to flip. Then flip the pancake and cook until each side is lightly browned and cooked through.
Serve hot or place on a cooling rack to cool and freeze between parchment paper for serving later.
