Pumpkin Pancakes

Servings and Timing

For 4 dozen

  • Preparation time: 10 min 
  • Cooking time: 15 min
  • Ingredients
  • 4  large eggs
  • 4  large egg whites
  • 1 cup(s) cooked or canned pumpkin
  • 0.5 cup(s) almond flour
  • 1 teaspoon(s) baking powder, alum free
  • 0.25 cup(s) coconut milk
  • 1 teaspoon(s) vanilla extract
  • 0.5 teaspoon(s) ground nutmeg
  • 0.5 cup(s) pecans, crushed, optional
  • 1 tablespoon(s) ghee or coconut oil (more if needed) Pumpkin Pancakes Directions

1. Mix all ingredients, except pecans, in a large bowl.

2. Heat a griddle or large skillet to medium heat and goat griddle/pan with butter or other fat source when hot.

3. From here, traditional pancake rules apply with a slight modification. These will not bubble like traditional pancakes. The batter is a bit thicker.

On medium heat the first side takes about 2-3 minutes to brown, then another 1-2 minutes on the other side.

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