Paleo Pumpkin Pancakes
As fun as vacation was, I'm so glad to be back home in my own bed. We're still feeling the jet lag so Andy and I fell asleep at 9pm last night on the couch watching Stranger Things and were up and ready to go at 4am this morning. Not all bad since we've already been incredibly productive today.
I've never been to the UK in the fall and it was interesting to see how they embrace the season on that side of the pond. While the US is all pumpkin spice everything, the UK was gearing up for Christmas. I guess when you don't have Thanksgiving to break up the rest of the year's major holidays you start pushing Christmas a lot sooner.
I have to admit that I did miss having options of seasonal items at restaurants we went to. No pumpkin baked goods, no seasonal squashes served at dinner. These pumpkin pancakes were calling my name.
I first made these pancakes a few Sundays ago and they were the perfect brunch treat. Just enough pumpkin and spice to get you pumped for cooler weather without being overwhelming or too sweet. Covered in Trader Joe's pumpkin granola (not paleo) was the perfect addition to add some crunch.
Paleo Pumpkin Pancakes
- 1/2 c. unsweetened almond milk
- 3 eggs
- 1/2 tsp. vanilla
- 1/2 c. pumpkin puree
- 3 Tbs. coconut flour
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spoce
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- In a large bowl, combine all of your wet ingredients.
- In a separate smaller bowl, mix the dry ingredients.
- Slowly add your dry ingredients to the larger bowl.
- Heat a flat pan over medium-high heat and grease with coconut oil.
- Spoon 1/4 c. of the batter into the center of your pan and cook until the center begins to bubble. Flip and cook on the other side until set.
- Repeat for remainder of batter.