*It’s October and time for the annual pilgrimage of pumpkin recipes … so here’s a re-post of one from last year!
I can’t believe it’s FALL … I mean seriously, where has the YEAR gone already?
I have a confession … I’m not a big pumpkin lover … sure, I’ll eat them yummy pumpkin bars with the creamy cheese frosting slathered all over the top … but other than that, no thank you, very much.
Until I made this recipe last September when Hubby was traveling … and I had made it a few times since then … but it’s been a little while now … so in honor of FALL arriving, I am re posting the recipe and making this as part of the Sunday morning breakfast for Sonny Boy before he heads back home …
The original recipe is from the Practical Paleo cookbook.
I’ve been picking up the pumpkin at ALDIS because it’s 99 cents a can and it’s all pumpkin …
Oh … I just remembered, it’s time for Pumpkin head beer (and the newest one we tried, UFO Pumpkin Beer) … and really, I know it’s not “pumpkin” so to speak, but still…it gets my FALL vote!
Ok, so here’s how I did it … you want the real recipe? You will have to buy the book … this is real close though!
3 eggs, lightly whisked, I used 3 because mine are extra large Costco size eggs 🙂
1/2 cup canned pumpkin
1 tsp vanilla extract
2 tbs maple syrup
1 pinch of nutmeg
1 pinch of ground ginger
1 tsp cinnamon
1/4 tsp baking soda
2 tbs melted butter
Whisk eggs so they are broken down and add in pumpkin, vanilla and syrup. Whisk til mixed well and add in dry ingredients along with melted butter, whisk til all incorporated
Grease a skillet and heat over medium heat. Scoop mix out using 1/4 cup measure and allow to cook til a few bubbles appear on surface, flip and continue cooking til done, just like regular pancakes.
Serve with a dab of butter and some sliced bananas on the side. Or just overwhelm the plate with bananas 🙂
This was good. Hubby most likely will think it’s too egg-ish but I like it. I think Sonny Boy will like too since he’s gotten into the more healthier eating too (requested I get more coconut oil and almond butter for him)
My first time making these, I had a few issues … started out with the teflon griddle and a little butter …
I switched out to my super cool non stick pan with LOTS of butter for round 2 which is how I got 4 PERFECT cakes …