Pumpkin Pancakes

A few words about this recipe... this has one or two ingredients in it that may or may not fall into the Paleo "grey area" list.  So if you're SUPER strict Paleo, you'll have to decide whether or not this is something you'll want to try.  However, if you're like me and mostly go with the 80/20 approach, you might just find yourself using this as one of your breakfast staples!

The great thing about this recipe is that it would be easy to come up with a spin on it and change it up a bit... let me know if you do, I'd love to hear reviews!

And, without further adew, I give you....

Pumpkin Pancakes

 

 

Ingredients:

• 4 eggs
• 2 TBSP Maple Syrup
• 1 tsp Pure Vanilla Extract
• 3/4 Cup Pumpkin Puree
• 2 TBSP Almond Flour
• 1 tsp Cinnamon
• 1 tsp Pumpkin Pie Spice
• 1/4 tsp Baking Soda
• 3 TBSP (Grassfed, duh!) Butter
• 1/4 cup Semi Sweet Dark Chocolate Chips (optional, for garnish... if you have a big sweet tooth - like me!)
• 1/4 cup Chopped Pecans (optional, for garnish)

Directions:
Beat eggs, maple syrup, vanilla, and pumpkin in a medium bowl.  Sift dry ingredients together seperately, and gradually add to wet. Melt butter in a frying pan, and add to batter.  Drop 1/8 cup at a time onto buttered frying pan (make sure it stays well buttered, these pancakes are delicate, and don't like to flip otherwise). Wait for the top to bubble a bit, then flip over to other side.  These only take a couple minutes each. Stack these babies onto your plate, add your toppings, and voila!

I usually have these with my Apple Butter on top, but when the kids were eating their Halloween candy, I came up with the chocolate chips version... cured that sweet tooth right up! I also like to add just a little Maple Syrup on top to give it some moisture (ew... such a gross word...).