These Paleo-friendly pumpkin pancakes can be made without flour. These are free of dairy and gluten, and they taste deliciously of warm pumpkin spice.
Ingredients: 1 cup pumpkin puree. 2 large eggs. 2 tablespoons almond butter. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon baking soda. Pinch of salt. Coconut oil or ghee for cooking.
Instructions: In a mixing bowl, combine pumpkin puree, eggs, almond butter, and vanilla extract. Add cinnamon, nutmeg, cloves, baking soda, and salt. Mix until well combined. Heat coconut oil or ghee in a skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter. Serve warm with your favorite toppings.
Alex Mosley