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Recipe used with permission from The Paleo Mom.
Yield 12 3-4″ pancakes
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- ½ cup Pumpkin Powder
- 2 Tbsp – ¼ cup Honey, to taste (optional)
- 5 Eggs
- ½ tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Allspice
- 1/8 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- ½ tsp Baking Soda
- 1 tsp Cream of Tartar
- Extra Virgin Coconut Oil or other good cooking fat for frying
- Mix all ingredients together in a blender for about 30 seconds.
- Heat a non-stick or very well-seasoned cast iron skillet or griddle on medium-high heat (or slightly cooler than medium-high).
- Add about 2 Tbsp of coconut oil into the pan. Pour batter into the pan, about 3 Tbsp per pancake, spacing far enough apart that the pancakes won’t touch as the spread.
- Cook for 6-8 minutes on the first side, until starting the batter is starting to look a little dry around the edges and more solid on top. If you use your flipper to get a sneak peak at the underneath side of the pancake, it should be nicely browned but not too dark. Carefully, flip the pancake.
- Cook for 2-4 minutes on the other side, until done (should be browned, and feel solid when you press gently on the pancake with your flipper or finger).
- Repeat until all the batter is used. Enjoy warm or cooled.