Pumpkin Pancakes


    • 4 Eggs
    • 1/2 Cup Canned Pumpkin
    • 1 Tsp Pure Vanilla Extract
    • 2 Tbs Pure Maple Syrup
    • 1-1/2 Tsp Cinnamon
    • 1/4 Tsp Ground Ginger
    • 1/4 Tsp Ground Nutmeg
    • 1/8 Tsp Ground Clove
    • 1/4 Tsp Baking Soda
    • 2 Tbs Butter or Coconut Oil (Plus Extra For Pan Frying)


    1. Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the cinnamon, ginger, nutmeg, clove and baking soda into the wet ingredients
    2. Melt 2 tablespoons of butter in a large skillet over medium heat. Then mix the butter into the batter.
    3. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
    4. Serve with grass-fed butter and cinnamon or sliced bananas.

Practical Paleo