Halloween Pancakes
Servings: 18 4" pancakes
Ingredients
- 1 15 oz. can organic pumpkin (or 1.75c. pureed squash)
- 6 eggs
- 1/2 cup Arrowroot Flour
- 1 cup Almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup maple syrup read about real maple syrup here or find real maple syrup here
- 1 teaspoon vanilla
- 1.5 teaspoon baking powder
- 3/4 teaspoon sea salt
- butter or bacon grease or ghee for frying
- chocolate chips optional for decorating
Instructions
- Separate eggs. In one bowl whip egg whites a few minutes until frothy/foamy. You could use a stick blender or I used my Bosch. This step makes the pancakes more fluffy.
- In a separate bowl or blender, mix the rest of the ingredients, then carefully fold that into the egg whites.
- Use 1/3 measuring cup to drop batter onto your well greased pan. Cook on medium until nicely golden brown (so they're done in the middle) and watch so they don't burn. I used my favorite stainless steel electric pan so I could cook a few at a time.
- Serve with plenty of butter and real maple syrup.
Notes
Want to be extra fun? Once you plate these, use chocolate chips to decorate and make a face like a jack-o-lantern. :)