GRAIN FREE PUMPKIN PANCAKES
Ingredients
2 eggs
¼ cup canned pumpkin puree or homemade
1/8 tsp cinnamon
1 tablespoon organic coconut oil
organic grass fed butter, maple syrup monkfruit sweetener, for serving (optional)
METHODS
Warm a cast iron pan over medium high heat.
Whisk together the eggs, pumpkin puree, and cinnamon.
Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
Cook until golden on the bottom and slightly opaque in the center and around the edges.
Flip, brown on the other side, and serve.
Makes about 8 small pancakes, for 1 large serving or 2 medium servings.
COMMENTS
These pancakes do not contain any form of flour at all, so they will be a bit thinner than traditional pancakes -- more like a crepe.