At this time of year it seems like there is pumpkin spice everything, everywhere! So why not celebrate the glorious pumpkin by adding its yummy flavor to yet another delightful treat :) Paleo pancakes are so tasty on their own, but in honor of fall I wanted to try them with pumpkin spice pizazz! If you've ever made regular paleo pancakes before you know that flipping them is the hardest part. You want to make sure to keep the moisture to a minimum because if they are too wet, they will fall apart. So remember, recipes are just a guide--if things seem a little wet you can always use a sprinkle of almond flour to tighten them back up. Also, I would definitely consider this a paleo splurge...best enjoyed on the weekend when you can linger and savor the sweet flavors!
Ingredients
1 small banana
1/2 cup canned pumpkin
2 eggs
dash of cinnamon
dash of nutmeg
Preparation
In a small bowl, mash the banana into a creamy consistency. In that same bowl, add canned pumpkin. Blend until well incorporated. Add eggs and spices, mix until well blended into a batter (there will be lumps). Warm a non-stick griddle over medium heat. Pour batter on the griddle to make silver dollar sized pancakes, cooking about 45 seconds to 1 min on each side until done. Drizzle with honey and sprinkle with a few toasted walnuts. Enjoy!
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