Pumpkin Pancakes

I love brunch. It’s one of my favourite things about weekends. We live down the street from 2 amazing brunch spots and a short drive from a handful of others, but most of the time we try to do brunch at home.

Pumpkin Pancakes are one of our favourite weekend treats. They are delicious, easy, and paleo. Triple threat brunch. Sounds good right?

I’ve instagrammed photos of these pancakes so many times that I figured it was about time I blogged about them. I even convinced N to photograph for me (believe me, not an easy feat!). And yes, I always look this put together on Saturday mornings. (I hope if you make these pancakes you enjoy them in your pyjamas too. No makeup necessary.)

I really wish I could take credit for this awesome recipe, but sadly I cannot. This is from what has quickly become my favourite cookbook, Practical Paleo. Follow the link to Diane’s recipe online or check out my very similar version below.

Pumpkin Pancakes
grain-free, gluten-free, dairy-free, sugar-free, nut-free, nightshade-free

Prep Time: 15 minutes
Cooking Time: 20 minutes
Yield: 2 servings

Ingredients:

* 4 eggs
* 1/2 cup canned pumpkin puree
* 2 tablespoons butter or coconut oil   (I use coconut oil)
* 1 teaspoon of pure vanilla extract
* 2 tablespoons of pure maple syrup (unless you’re going sugar free. You can also use honey.)
* 1/4 teaspoon baking soda
* 1 teaspoon pumpkin pie spice (we don’t have this so I added a pinch of nutmeg)
* 1 teaspoon cinnamon 
pinch of salt (I’ve forgotten this many times.)

Whisk the eggs in a medium bowl.

Add the pumpkin puree, pure vanilla extract, and pure maple syrup. Whisk together. Sift the spices and baking soda into the wet ingredients. (I am usually too lazy for sifting, so I just add them and mix until everything is combined.)


Melt 2 tablespoons of butter (or coconut oil) in a large skillet over medium heat. Then, mix the butter into the batter. (I let it cool for a bit so it doesn’t cook the egg.)

Continue to whisk the batter and butter until they are completely combined. 

Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When bubbles appear, flip the pancakes once to finish cooking.

Serve with butter, cinnamon or bananas. Personally, we usually go with extra maple syrup and nice cup of fresh coffee. 

Enjoy!

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