We make these every Sunday morning – they are our favourite Sunday morning recipe – it’s a guaranteed hit with everyone. Gluten free, sugar free and fiber + protein filled, these pancakes leave you feeling well – vs. sluggish. Adjust
Equal parts eggs and pumpkin. We empty a can of pumpkin into a blender, then fill the same can with eggs. An easy way to ensure equal quantities. For Example: One 15 ounce can of pure pumpkin emptied fills with approximately 10 eggs; repeat depending on number of pancakes you want to make.
Spices: cinnamon, ginger – any pumpkin pie spices you enjoy.
Pinch of Sea Salt
2 Tsp Aluminium Free, Gluten free Baking Powder
Optional: leftovers in the fridge! Any left over quinoa, oatmeal, rice, bananas, sweet potatoes, can be added as well. *Just ensure the ratio stays the same of egg to carbohydrate (vegetables, grains, etc.).
Blend above in powerful blender or food processor. Grill pancakes in pan or grill, with small amounts of coconut oil. Serve with stewed fruit and/or nut butter. My husband sometimes adds full fat greek yogurt and fruit on top of his.
Leftovers store very well in the fridge and can be used for sandwiches (nut butter + bananas are always a hit) or quick snacks warmed up on their own.