Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 3-4″ pancakes
Ingredients: 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

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Recipe used with permission from The Paleo Mom.

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Pumpkin Pancakes

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Sarah Ballantyne

Yield 12 3-4″ pancakes

This is the recipe introduction. Typically you would share a brief description about why this recipe is great, and why you would want to use it.

Ingredients

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

Instructions

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.

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