Pumpkin + pancakes + bacon = Fall's greatest breakfast creation. We like to whip up the batter on Sunday night and throw a couple of pancakes on the skillet throughout the week. You can also make these into waffles and freeze for later.
Prep Time:15 Minutes |
Cook Time:12 Minutes |
Ready In:27 Minutes |
Ingredients:
- 4 large eggs
- 1/2 cup(s) almond butter or sunflower butter
- 1/2 cup(s) pumpkin puree
- 1/4 cup(s) honey
- 1/4 cup(s) almond milk or coconut milk
- 2 tablespoon(s) melted coconut oil + more for pan
- 1/2 teaspoon(s) vanilla extract
- 1/4 cup(s) coconut flour
- 3/4 teaspoon(s) baking soda
- 1 1/2 teaspoon(s) cinnamon
- 3/4 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ginger
- 1/4 teaspoon(s) cardamom
- 1/4 teaspoon(s) sea salt
- 6 slice(s) cooked bacon (chopped)
- 1/4 cup(s) chopped pecans
- maple syrup and whipped cream, optional
Instructions:
- Preheat a griddle or shallow sauté pan to medium heat. Lightly brush with coconut oil.
- Place all of the wet ingredients in the bowl of a stand mixer. Beat on medium speed until combined.
- Add the remaining dry ingredients; beat until smooth and fully incorporated. Allow batter to sit for 5 minutes, then beat again for 30 seconds until thickened.
- Pour ¼ cup of batter for each pancake onto the hot pan. Wait for the edges to start to lift, about 30 seconds, then gently flip the cake over. Continue cooking for 15-20 seconds, until cooked through and browned on both sides.
- Top pancakes with bacon, pecans, maple syrup, and whipped cream if desired.
Recipe from againstallgrain.com
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