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Paleo Pumpkin Pancakes

We have been making this recipe almost every week since September when we first received our PALEO COMFORT FOODS recipe book.  This is our favorite breakfast treat and my 6 year old has it almost every day with our new favorite almond butter BARNEY BUTTER, and blueberries.  There are so many Omega-3 rich eggs in this recipe I can hardly feel bad about giving her “pancakes” for breakfast.


4 large omega-3 eggs

4 large egg whites

1 cup canned pumpkin

1/2 cup almond flour

1 teaspoon baking powder

1/4 cup canned coconut milk ( I omit this from my recipe, as my pancakes, as they are too runny with it)

1 teaspoon vanilla

1/2 teaspoon nutmeg

1 teaspoon cinnamon ( I use about a tablespoon of cinnamon….because we love it)

1-2 tablespoons coconut oil or butter

Optional: crushed pecans (I don’t use nuts in my recipe)

1.  Mix all ingredients together in large bowl.

2.  Heat griddle or large skillet to medium heat and coat with oil/butter when hot.

3.  Pour batter onto HOT griddle forming small pancakes.  BATTER WILL BE RUNNY.  Batter will not bubble like traditional pancakes.  Flip carefully after first side is brown (about 2-3 minutes) and continue to cook another minute or so until second side is brown.

Serving suggestions: Serve with a side of bacon or sausage.  Top with warmed blueberries.  Top with Fried Cinnamon Apples.  Top with warm cinnamon peach slices.


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