PALEO PUMPKIN PANCAKES

These Grain Free, Paleo Pumpkin Pancakes are made with coconut flour. They have a bright note of citrus which beautifully compliments the earthy pumpkin and spices.

6 eggs
⅓ plus ¼ cup pumpkin puree
zest and juice from 1 clementine
¼ cup heavy cream (grass-fed, pasture raised)
1 tsp vanilla extract
1 Tbs raw honey (melt to liquid if it is solid)
2 Tbs melted butter, (grass-fed, pasture raised)
additional butter for greasing the pan
½ cup coconut flour sifted
1 Tsp pumpkin pie spice blend (I like Trader Joes)
1 tsp baking soda
¼ tsp table salt
Serve with real maple syrup (optional)

For 51, 3 &1/2” in diameter pancakes:
18 eggs
1& ¾ cup pumpkin puree (one 15oz can)
zest and juice from 3 clementines (about ½ cup of juice)
¾ cup heavy cream (grass-fed, pasture raised)
1 Tbs vanilla extract
3 Tbs raw honey (melt to liquid if it is solid)
6 Tbs melted butter, (grass-fed, pasture raised)
additional butter for greasing the pan
1½ cup coconut flour sifted
1 Tbs pumpkin pie spice blend (I like Trader Joes)
1 Tbs baking soda
¾ tsp table salt
Serve with real maple syrup (optional)

View the full recipe at A Whole New Twist →