- 2 eggs
- ¼ cup chilled pumpkin puree (better yet, fresh local pumpkin, or other local squash/ayote available)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. clove
- Coconut oil for the pan
- Pure maple syrup, or other toppings for serving
- Warm a cast iron pan over medium high heat.
- Whisk together the eggs, pumpkin/squash puree, nutmeg, clove and cinnamon.
- Add about a tablespoon of coconut oil to the hot pan. Be sure to cover the bottom of the entire pan.
- Use one small ladle full of batter for each pancake, ‘silver dollar pancake’ size. They definitely flip much easier if they are that small.
- Cook until golden on the bottom and slightly opaque in the center and around the edges (for less ‘egg’ consistency, you can cook a little longer).
- Flip, brown the other side, and serve hot.
- Makes about 8 small pancakes.
I found that if you cook these a little bit longer, you will get a bit of a ‘crunch’ that really adds to the flavor and keeps it from seeming too ‘eggy’ in it’s finished texture. You can also play with the spices a bit to your satisfaction, but we loved it just like this with a light drizzle of pure maple syrup on top, or just an extra sprinkle of cinnamon if you are avoiding all ‘sugars’.
They are great re-heated in a toaster oven for a quick on the go snack as well!
- (1) 14 oz can of pumpkin yielded 6 servings (basically, enough for 6 people) using the recipe above.
- Chilling the pumpkin before adding it creates a thicker, fluffier pancake.
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