Paleo Pumpkin Pancakes (Nut Free)

I have a confession to make: this is the SAME recipe as my delicious butternut squash pancakes... but with a special twist. 

THEY'RE PUMPKIN.

Ingredients:

• 3 eggs
• 3/4 cup canned pumpkin puree
• 3 tbs coconut flour
• 1 tbs maple syrup (optional)
• 1 tsp vanilla extract
• 1 tsp cinnamon (feel free to add more if you just love the spice like me)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• pinch of salt
• 1 tbs butter, ghee, or coconut oil for greasing the pan

Obviously pumpkins were made just for pancakes.

Directions:

1. Mix eggs, pumpkin puree, maple syrup, and vanilla extract in a bowl
2. In a separate bowl combine coconut flour, cinnamon, pie spice, baking soda, and salt
3. Whisk the bowl of dry ingredients with the wet and let sit while preparing the skillet
4. Melt 1 tbs of coconut oil, butter, or ghee on a skillet over medium heat and coat the pan
5. Turn the heat to medium high and pour pancake batter into desired sized pancakes on the skillet (cook for about 1 minute)
6. Lower heat to medium/ medium low and **DO NOT FLIP** until the bottom of the pancakes are firm and light brown in color (should take about 3 minutes & you should see tiny bubbles start to appear on the top) - patience is very important in this step
7. Once flipped, cook until light brown on bottom and done in the center, then remove from pan
8. Making sure there is enough oil on your pan to prevent sticking, continue to make pancakes with the rest of the pancake batter, adjusting the heat as necessary
9. Top with whatever makes your morning! (options: maple syrup, almond butter, banana slices, grass fed yogurt, honey, cinnamon, etc.)

*****leftovers freeze well wrapped in plastic and toast up great for easy breakfasts!

Psssssst. I like to top mine with plain greek yogurt for added protein and then dip them into crunchy almond butter. Adding a bite of cinnamon bananas to the end of my pancake filled fork is always a welcomed breakfast!