Ingredients
- 2 eggs
- ¼ cup pumpkin puree
- ⅛ tsp. cinnamon
- coconut oil for the pan
- Raw butter, raw honey, maple syrup, or fruit butter for serving
- 1 banana, sliced for garnish
Instructions
- Warm a cast iron pan over medium high heat.
- Whisk together the eggs, pumpkin puree, and cinnamon.
- Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
- Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
- Cook until golden on the bottom and slightly opaque in the center and around the edges.
- Flip, brown on the other side, and serve.
- Makes about 8 small pancakes, for 1 large serving or 2 medium servings. Top with sliced banana.
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