Pumpkin Pancakes
Don’t just use your frozen pumpkin for pie—try these flavorful pumpkin pancakes that are quick, easy and delicious. It’s a great way to add some extra vitamin A to your breakfast too. Serve with butter, maple syrup or cherry sauce.
Pumpkin Pancakes
2 eggs
1 tablespoon melted butter or coconut oil
3 tablespoons maple syrup
1/3 cup pumpkin puree
1/4 cup almond flour
1 tablespoon coconut flour
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/8 teaspoon sea salt
Preheat pancake griddle. Beat eggs until frothy in a blender or in a medium bowl with a mixer. Add remaining ingredients. Blend well. Pour batter onto greased, preheated griddle. 
Cook pancakes until lightly browned. Flip. Continue cooking until done. (Note, spread batter thin and watch carefully so they do not burn. These pancakes are similar to crepes.)
These pancakes freeze well and make great snacks for kids of all ages.
