It’s FALL and that means it’s time to make pumpkin EVERYTHING. So far, I’ve made these pumpkin pie tarts, these pumpkin bars (both delicious) and now it’s time to incorporate some pumpkin into breakfast. Honestly, I bought a huge can of pumpkin and I had to finish it so pancakes seemed like a logical idea!
These are so simple, but so delicious and not to mention healthy. I used canned (unsweetened) pureed pumpkin for this recipe, but you could also use fresh pureed pumpkin if you want to get your hands a little
- 2 pastured eggs
- 1/4 cup pumpkin puree
- 1 tbsp. pure maple syrup
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp, ground cinnamon
- 1/8 tsp. baking soda
- 1/2 tsp. vanilla
- 1 TBSP grass-fed butter or coconut oil for frying.
Combine ingredients in a medium sized bowl and mix until a smooth batter has formed. If you are using farm fresh pastured eggs, you’ll notice a nice bright yellow or orange yolk. Check out this image of the typical difference in appearance. This is from all of the extra beta carotene the eggs contain due to the chickens feeding on grass! I highly recommend pastured eggs over factory farmed eggs.
Heat a skillet over medium heat and melt butter or coconut oil. If using butter, allow it brown a little before adding batter (but not burn!).
Flip after 3-5 minutes or when bottoms begin to brown slightly.
Top with grass-fed butter and a drizzle of maple syrup.
What are some of your favorite fall foods? Have you ever used fresh pumpkin in a recipe before?