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.
