1/2 cup pumpkin puree You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
optional: 1-2 Tbsp of coconut flour To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
2 tablespoons butter or coconut oil, melted
1 teaspoon pure vanilla extract
optional: 2 tablespoons honey or maple syrup
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice or
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
1 teaspoon cinnamon
Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
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.
Serve with grass-fed butter and cinnamon or sliced bananas.
Change it up: Instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.
Recipe by Dr. Hagmeyer at https://www.drhagmeyer.com/pumpkin-pancakes/