Pumpkin Pancakes 2.0
Because even pumpkin pancakes can be made better! This recipe uses simple ingredients you likely already have in the kitchen, and it is packed with the goodness of fall’s favorite vegetable: pumpkin. Getting in orange-hued fruits and veggies can sometimes be challenging, but they are an important component as they provide beta-carotene or Vitamin A. The more colors of the rainbow we see on our plates, the greater variety of nutrients we’re getting in. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 6 organic eggs
- 3/4 cup organic pumpkin purée
- 1 1/2 banana very ripe
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 cup coconut flour
Instructions
Directions
- Blend all ingredients. You can purée in a blender or mash with back of a spoon and whisk together. It’s ok for batter to be lumpy from banana as long as ingredients are well combined.
- Heat a skillet or sauce pan with coconut oil or butter or ghee to high heat, avoiding burning the oil. Make pancakes.
