Pumpkin Paleo Pancakes

These pumpkin pancakes have just a hint of orange flavor which makes them extra special. I made these during my meal prep session this weekennd to be reheated for breakfast during the week.


Ingredients:

  • 1/2 cup pumpkin
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup cassava flour
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tbsp grassfed butter or coconut oil, melted plus additional for the pan
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • zest of 1 orange

Instructions:

  1. Crack and whisk the eggs until they are well combined.
  2. Add all of the remaining ingredients and mix.
  3. Heat a pan or gridle over medium low heat and add your fat of choice.  Cooking these pancakes slowly helps make sure that they are fluffy and cooked all the way through.
  4. Using an ice cream scoop, scoop the batter onto your pan into circular pancakes.  Allow to heat for approximately 3 minutes, or until large bubbles start to form on the pancake.  Flip the pancake and cook for another 2-3 minutes, until cooked through.
  5. Transfer to a plate and continue with your remaining batter.
  6. Serve with additional butter and syrup.
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