Who says you can only have pumpkin pancakes during the fall? Not me, that’s who!

Eric and I make these pancakes fairly often. They tend to be our go-to weekend treat, especially on mornings where we have time to sleep in and be lazy. :)

The awesome thing about these pancakes is that, unlike most paleo or grain-free recipes for pancakes, the texture isn’t super eggy. With this recipe, you get an awesome flavor, nice texture, and guilt-free, clean eating all balled into one — we LOVE them.

I like going over the top with my toppings — nut butters, seeds, coconut flakes, honey… you name it, and I like putting it on there! Eric likes to keep it simple with some peanut butter and bananas. What will you top them with?

Hope you enjoy!

Healthy Pumpkin Pancakes
Serves: 2  Yield: about four 4-inch pancakes

Ingredients:
2 eggs
1/2 cup pumpkin puree
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
2/3 cup almond flour
1 teaspoon pumpkin pie spice blend
1/4 teaspoon baking powder
+ coconut oil for greasing the pan
+ pecan pieces or other nuts for topping

Directions:
1. In a  small bowl, whisk together wet ingredients. In a separate bowl, mix together dry ingredients. Combine errthang.
2. Heat a pan or griddle over low-medium heat. Use a spoon to spread out a pancake in the pan. These won’t rise or bubble like normal pancakes so spread them to be the size and thickness that you want the cooked pancake to be.
3. Allow to cook on one side until firm enough to flip, careful not to let burn. Cook on the other side for about 2 minutes.
4. Top with nuts, toasted coconut, maple syrup, honey, grass-fed butter… whatever you want! Enjoy.

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