Recipe Collection: Pumpkin Pancakes

**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet!**

This is actually a “reject” recipe from my upcoming cookbook (details on that tomorrow).  The testers couldn’t agree if they really liked it or not, so I scrapped it from there.  But since SOME did like it, I’m sharing it with you here!

Ingredients:

• 1 c. pumpkin puree
• 3 eggs
• 2 – 3 tbsp. honey
• 1/4 c. coconut flour
• 1 tsp. cinnamon
• 1/4 tsp. sea salt
• Coconut oil for frying

Directions:

Blend all the ingredients together in a large glass bowl.  Heat a frying pan over medium-high heat.  Melt some coconut oil (about 1/2 tbsp.) in the pan, and add the batter in small circles, about 2″ in diameter.  Cook until the edges begin to turn light brown, then flip and cook another minute or two.  (If the pancakes don’t flip easily…wait, they’re not ready.)  Serve immediately with real butter and maple syrup, if you can.

Simple!  Delicious.