Most of us are used to sweet, carb-loaded foods for breakfast, and it’s hard to let go of some of our traditional favorites (like sugary cereals, toast and bagels).
So if you’ve been itching for some pancakes for breakfast, you’ll love this simple recipe!
It may sound weird, but there really are only 2 main ingredients: pureed pumpkin and eggs. Add your favorite spices, and you’re ready to fry them up!
- 1/2 can of organic pumpkin puree (cans or containers are usually around 15-16 oz.)
- 6 eggs (farm-raised if you can!)
- Cinnamon, nutmeg, cloves, mace and/or ginger to taste
- Refined coconut oil (for frying)
- Combine all ingredients in a mixing bowl and mix everything together. Some small lumps are okay, but it should be pretty easy to mix into a smooth batter.
- Heat your skillet on medium heat and add coconut oil (I like to used the refined coconut oil for frying, as it has a higher burn point than unrefined oil)
- Once oil is hot, use a measuring cup to pour small-medium sized pancakes. If the oil is hot enough, you should be able to flip the pancakes after just 2-3 minutes, and then cook another 1-2 minutes. These pancakes are very thin, and the texture is egg-like (versus fluffy).
- Top with honey or maple syrup and enjoy! Fresh fruit is also tasty 🙂
This recipe should make enough pancakes to feed about 4 people. Often times, I’ll double the recipe and use a full dozen eggs and the entire container of pumpkin puree. Then I’ll put the extra pancakes on baking sheets lined with parchment paper, put them in the freezer for an hour or so, and then pop them into plastic bags. They’re super easy to take out of the freezer and reheat in the toaster or the toaster oven. We even make sandwiches with them for the kids!