It doesn’t have to be pumpkin season for me to eat pumpkin flavored anything. When I began thinking about a pancake, I knew the next Whole Foods Market Wednesday would be about Pumpkin Pancakes. With summer almost into full swing, I still think about Fall often as it is my favorite time of the year. There is something fall and summer-like about this breakfast that makes me feel like I have the best of both worlds. Enjoy these pancakes with your family, with you and your book or for making your husband for Father’s Day Breakfast in bed! Chocolate Chips are optional-see alternative list below for toppings!
- ½ cup pumpkin (nothing added) or mashed sweet potato
- 2 eggs
- 1 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp vanilla
- coconut oil for cooking in pan
If using baked sweet potato, mash and then scoop into ½ cup measuring cup or use canned sweet potato. Whisk pumpkin with eggs. Stir in the remaining ingredients, except the coconut oil.
Mix until thoroughly incorporated.
Heat frying pan over medium heat, melt the coconut oil and spoon ¼ of the batter onto the pan. Let cook until you see bubbles forming and the pancake is firm enough to flip. Cook another couple of minutes, watching carefully. Add blueberries, carob chips or anything else you’d like while pancakes are cooking. Cook until you get the consistency you want. Because we’re using pumpkin, it will take longer to cook all the way through and there may be some consistency like pumpkin but this is what I love about these pancakes!
Serve with Organic Maple Syrup
- Sub mashed sweet potato for pumpkin
- Add bananas and/or pecans
- Add blueberries
- Sprinkle cinnamon on top or 1/4 tsp into the batter
- Add chocolate chips or carob chips
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