If you haven't had your fill of pumpkin yet (which I apparently haven't), try these pumpkin pancakes made with coconut flour! Inspired by and adapted from my colleague at balancedbites.com, these are packed full of delicious fall flavor, without the added sugar. I loaded them up with cinnamon, which is great for blood sugar stabilization/regulation. After the over-eating that generally comes with Thanksgiving, we may all be in need of! As always, since I rarely measure anything with my cooking, feel free to play around with the amounts to get your desired consistency and flavor. Enjoy...
(makes 6ish large pancakes)
1 can organic pumpkin (or fresh and pureed)
3(ish) tablespoons coconut flour
1/2 tsp baking soda
freshly grated ginger
These were delicious cooked in butter (grass-fed whenever possible), but you could also use coconut oil. I topped mine with a spoonful of raw almond butter. Yum!!!