I posted an almond flour and avocado pancake recipe a short time ago, and it is really good, but it takes an extra step to get them on the table since I
Found this in the Practical Paleo cookbook I got for my birthday and tried them this am, with my changes, of course! Pretty good!
Makes 19 pancakes +/-
Preheat griddle to 325 degrees
8 eggs, whisked
1 1/2 C canned pumpkin
2 tsp vanilla extract
4 Tbsp good maple sryup (Grade B is best...has LOTS of great minerals in it)
1 1/2 tsp pumpkin pie spice
1 tsp powdered ginger
2 tsp cinnamon
1 tsp baking soda
4 Tbsp good butter
1/2 cup finely ground walnuts (optional)
Whisk eggs with pumpkin, vanilla and syrup. Then whisk in dry ingredients, and finally stir in the nuts if you are going to use them.
This batter is pretty thin, so don't be surprised! I used a 1/4 C measuring cup to ladle the mixture onto the griddle.
Melt a little butter on the griddle, then use the measuring cup to pour batter onto hot griddle. Make sure to keep them small and easy to flip, since they are just a bit fragile. Flip when you see bubbles start to form on the top of the pancake. Cook till center is set.
Serve with additional butter and fresh maple syrup.
Totally delish, and perfect for fall!