I promised to share this recipe on Facebook yesterday. They are becoming my "go to" fall treat because it isn't really fall until you have pumpkin everything!Pumpkin Pancakes
(Gluten and Dairy FREE!)
Recipe is for one and makes 4 medium sized pancakes.
1/3 Cup Pumpkin Puree
2 Eggs
2 Tbsp Ground Flax Seed
1 tsp Pure Vanilla Extract
1/2 tsp Pumpkin Pie Spice (or use your own spices)
1/4 tsp Cinnamon (or a hand full if you love cinnamon :-)
1-2 tsp Honey or Pure Maple Syrup
Sprinkle of Salt
Preheat your griddle to medium heat, about 325. Your pan/griddle needs to be HOT before you start cooking the pancakes, so be sure to turn it on before you make your mix!
Whisk all of the ingredients together in a medium mixing bowl until smooth.
Oil your griddle—I used coconut oil, but any oil will do.
Pour 4 medium sized pancakes on the hot griddle, about 4 inches across each. Let cook for 2-3 minutes on one size until it begins to bubble, flipping too early may cause them to stick. After you flip let them cook 2-3 more minutes until cooked through.
If you are following the 21 Day Fix program this recipe equals 1 orange, 1 green, 1 red and 1 tsp :-)
Enjoy with a drizzle of honey, maple syrup or other toppings!
Hope you enjoy!
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