FOOD Melissa Batzer FOOD Melissa Batzer

2 INGREDIENT PUMPKIN PANCAKES

It’s that time of year where we go crazy for all things pumpkin for month or so and then forget about that delightful squash until next October.

This easy recipe kind of came out of necessity because I was really craving pancakes but did not have almond flour and was stranded without a vehicle.  Oh the joys of a one car family! So I because resourceful and made pancakes out of only two ingredients… eggs & pumpkin puree.  Oh and a little bit of cinnamon and salt (because everything is better with cinnamon and salt!).

I made silver dollar pancakes, because these are a little tough to flip because they are so… the word everyone hates… moist.  So smaller is better with these pancakes, they won’t end up all over your stove top.

These pancakes would also be GREAT for babies! Just omit the salt and they’ll gobble them up.

Pumpkin Pancakes

I can’t wait to hear about your adventures trying out this recipe!  Please come back and tell me how it goes and stay tuned for more recipes! Leave a comment with your thoughts.

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xoxo Cheers friends!

2 INGREDIENT PUMPKIN PANCAKES

  • 2 large eggs

  • 1 cup pumpkin puree

  • 1/4 tsp salt optional

  • 1/4 tsp cinnamon optional

    Directions:

  1. Combine all ingredients in a bowl while the pan is heating over medium high heat with butte/ghee/coconut oil.

  2. Use a 3 tablespoons of batter to create a silver dollar pancake. Allow to tiny bubbles form (about 2 minutes).

  3. Flip and cook 1 minute more or until cooked through. Enjoy

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