Pumpken Pancakes

Grain-Free Pumpkin Pancakes with Cinnamon Honey Syrup
via Real Food Enthusiast

For the Pancakes:
4 eggs
½ cup pumpkin puree
2 tablespoons honey
3 tablespoons coconut milk or whole milk + more if batter is too thick
1 tablespoon butter or coconut oil + more for cooking pancakes
1 teaspoon vanilla extract
½ cup coconut flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

For the Syrup:
½ cup honey
¼ cup butter
¼ teaspoon ground cinnamon

 

For the Pancakes:

Heat a griddle to medium heat.

Whisk eggs, pumpkin, honey, milk, butter, and vanilla together until well combined.

In a separate bowl, mix coconut flour, baking soda, and spices together until combined.

Mix dry ingredient in with wet ingredients. The batter will be very thick, but you can add more milk if needed.

Grease the griddle with coconut oil or butter.

Spoon the batter onto the griddle and flatten and shape the pancakes. Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes).

Cook a few minutes until lightly browned, then flip and cook the other side for about a minute, or until cooked through. Do not walk away, they can burn easily.

For the Syrup:

To make the syrup, heat the honey, butter, and cinnamon in a small sauce pan over low heat until melted. Stir frequently.

Top pancakes with butter and syrup.

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