Recipes,  Salads,  Vegetarian

Pumpkin pancakes

I’ve tried all the logical solutions; showering just leaves me colder, driving around with heat blasting is only economically feasible for so many miles, and making a warm comforting breakfast only really works when you’re not trying to blog about it… 20 minutes of fussing over the perfect syrup pour and ideal lighting does not leave much comfort or warmth to be had.

It was a solid idea though; the cold short stack and flimsy bacon were almostttt warm and comforting when I closed my eyes and ignored the cold breeze on my face.
Top ‘em with an egg, plate ‘em with some crispy bacon and you have yourself a warm, comforting breakfast as long as you don’t fuss over the perfect syrup pour.

3 Ingredient Pumpkin Pancakes

Pumpkin pancakes
Pumpkin pancakes

Modeled after my 3 ingredient tahini pancakes, these are my fall version. Makes 3 medium sized pancakes, free of grains, dairy, and sugar. These are soft, slightly sweet, and made with only 3 ingredients.

1 Medium Egg
1 Tbsp Almond Butter
1/4 cup Pumpkin Puree
Salt, Cinnamon, Vanilla Extract
Heat cast iron or griddle to medium heat. Add a generous amount of coconut oil. Meanwhile, whisk egg, add in almond butter and pumpkin and mix until thoroughly combined. Add a pinch of salt, cinnamon and vanilla.

Pour onto hot griddle and allow to set on each side 2-3 minutes, until bubbles have formed. Flip gently and cook another 2 minutes. Plate and serve with bacon, a drizzle of syrup, or a sunny side egg on top, my favorite.


(Side note: This is my sarcastic humor…I’m fortunate enough to even have a roof, drafty windows, a car, and the ability to cook this food, and I don’t take that for granted.)


Pumpkin pancakes
Pumpkin pancakes

I am skinny Mom and love to try new recipes that are healthy and have ninja factor ! Remember to follow me on social sites