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....
- 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)
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...).