Pumpkin Pancakes

Here is a great October breakfast in May of Pumpkin Pancakes.  After a dear friend asked me the best way to modify another recipe to make Pumpkin pancakes, I decided just to do it for her, bring her the results and then share the recipe.  These turned out absolutely amazing since I ate all 10 of them by myself, OOPS.  Enjoy and feel free to make double or triple the recipe, these are great frozen and then warmed up for breakfast :)

3.5 from 2 reviews
Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
Instructions
  1. Combine all the above ingredients except the coconut oil in a medium mixing bowl
  2. Make sure you beat them until there are no lumps, you can do this by hand with a whisk.
  3. Preheat a griddle or pan with coconut oil to about 350 degrees or a medium heat on a burner no different then you would cook a regular pancake
  4. Spoon the batter on your pan to the desired size you would like
  5. They won't bubble on the top like traditional pancakes but should take about 4-5 minutes per side, you can do the spatula test and see how well it slides under.
  6. Once they are complete, plate and serve as is or with 100% pure maple syrup.
  7. Enjoy

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs**** 

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