This is such a good little find of a recipe.  Plus ’tis the season for all things pumpkin!

In recent years, I have been reducing my intake of grains (eliminating gluten entirely) and that has made the traditional western breakfasts feel challenging.  There are only so many ways to eat eggs before you kinda get egged out!

I found this lovely recipe in a book called Practical Paleo.  Regardless of whether you are a die hard paleo convert (I’m not, but a lot of the suggestions do make sense to me),  I like this book. The recipes are easy to make with just a handful of ingredients; they are not labourious to prep and the ones I’ve tried so far have been tasty!

Here is the pancake recipe that is the biggest hit in our home right now.  Great source of protein (without being just ‘eggs’) and a serving of veg all in one.  Sometimes we even enjoy them for a quickie dinner!

4 eggs
½ cup canned pumpkin (or fresh now that it’s in season!)
1 tsp pure vanilla extract
2 tbsp butter or coconut oil (plus extra for pan frying)
1tsp pumpkin pie spice
1tsp cinnamon
¼ tsp baking soda

Whisk the eggs, pumpkin and vanilla. Add pumpkin spice, cinnamon and baking soda into the wet ingredients.

Melt 2 tbsp of butter or coconut oil in a large skillet over medium heat. Then mix the butter into the batter.

Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.