These pumpkin pancakes have the signature fall flavor of cinnamon, cloves, and nutmeg and are well suited to breakfast or an afternoon snack.
These pumpkin pancakes are very flexible (literally) and can even be rolled up, crepe-style. They could be filled with cream cheese, whipped cream and berries, or whatever takes your fancy (I'm thinking a savoring filling might work, too. Finely chopped ham and lettuce, perhaps?).
Yields 8 to 10 pancakes. Adapted from Practical Paleo by Diane Sanfilippo.
Two important recipe notes:
1. The batter is quite thin. It might appear that some type of flour is needed for thickening, but it isn't. The pancakes thicken as they cook. If the pancakes are too thin for your liking, add 1 to 2 tablespoons of coconut flour (sift in when adding dry ingredients).
2. Make sure the pan is well heated before you begin cooking. If not, the pancakes will spread and be very thin and difficult to flip.
Pumpkin Pancakes (gluten-free, grain-free, and dairy-free) https://traditionalcookingschool.com/food-preparation/recipes/allergy-friendly-pumpkin-pancakes/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Allergy-Friendly+Pumpkin+Pancakes