Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes



Ingredients

1/4 cup(s) canned organic pumpkin
1/4 cup(s) coconut milk
3 large organic pastured eggs
1/2 tsp organic vanilla extract
4 Tbsp Bob’s Red Mill Organic Coconut Flour
2 Tbsp(s) Nutiva Organic Extra-Virgin Coconut Oil
1/4 tsp(s) Celtic sea salt
1 tsp(s) Simply Organic Pumpkin Pie Spice
1/4 tsp SweetLeaf® Stevia Extract
1/4 tsp(s) non-aluminum baking soda



Preparation

Preheat a safe, nonstick skillet over medium-low heat.
In a small bowl, mix together coconut flour, baking soda, stevia, salt and pumpkin pie spice with a whisk.
In another bowl, whisk together eggs, coconut milk, vanilla and pumpkin puree.
Gradually add the coconut flour mixture to the egg mixture as you whisk the ingredients together until well combined.
Add coconut oil to the pan by teaspoons, swirling to fully coat bottom.
Spoon the batter into the pan in whatever size you prefer. The batter will be thick, so gently shape your pancakes with the spoon. Cook 1-2 minutes per side, watching carefully (Note: These do not bubble like regular pancakes, so keep an eye on them as they cook. Check the edges to see if theyre done. Pancakes should be a deep golden with no raw batter on sides).
Serve with a small drizzle of real maple syrup (or Sugar Free Maple Syrup), grass-fed butter or ghee, chopped pecans or plain.

source: healinggourmet