Pumpkin Pancakes - Au Naturale!

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​Are you looking for a nice, easy meal to feed your family in the morning? These pumpkin pancakes made with coconut flour will certainly fit the bill!  They're filling and delicious!

​Pumpkin Pancakes

YIELD: Approx 6  servings

Ingredients

• 8 eggs
• 1 cup organic canned pumpkin 
• 1 Tbsp vanilla extract
• 2 Tbsp honey or Swerve granular (low carb option), or omit
• 1/2 cup Enjoy Life chocolate chips (optional)
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1 ½ Tbsp pumpkin pie spice
• 1/4 tsp sea salt
• Coconut oil to grease the griddle (I love Tropical Traditions)

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​Directions

• Preheat your griddle.  With a cast iron griddle, I set the heat on med-low.
• Whisk the eggs, canned pumpkin, vanilla extract, and optional sweetener together.
• Mix the coconut flour, pumpkin pie spice, baking soda, salt into the wet ingredients.
• If the batter is too runny, sprinkle in more coconut flour.  Too thick? Add another egg.
• Grease the skillet and make pancakes of your desired size.  I like mini-size pancakes, because hey… more pancakes! Flip the pancakes once to finish cooking.
• These make great leftovers for a quick weekday breakfast or dinner!

I use my cast iron griddle all the time!  It's great for breakfast foods like pancakes  and eggs! YOU can find one here.  ;-) 

This recipe is based on the Pumpkin Pancakes recipe from Practical Paleo.  YUM!

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