On a recent fall morning in Brooklyn, I looked in my cupboard and the can of organic pumpkin from last season was staring me down. I decided it was about time to use it. Here is a no fuss and surprisingly easy way to get into the holiday spirit. I highly suggest doubling the recipe.
2/3 c almond flour
1/4 tsp baking soda
1/8 tsp sea salt
1 tsp fall spice blend (equal parts cinnamon, allspice, nutmeg)
1/2 c pumpkin puree
2 tbs maple syrup (1 tbs for low sugar option)
1/2 teaspoon vanilla extract (optional)
- In separate bowls, combine wet ingredients and dry ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and hand whisk until batter is lump-free.
- Pour about 2 tablespoons of batter in a low/medium heat skillet with coconut oil. Once the edges look slightly brown, flip pancakes and let cook until both sides are lightly browned.
- Serve immediately with a pat of grassfed butter and organic maple syrup.