Literally every weekend, Noah wants to go out to breakfast. It puts a lot of pressure on me to produce some fabulous, healthy, but still totally yummy breakfast on Sunday morning, so that the kids actually want to stay home. Just thinking out loud for a minute, though, if they went out to breakfast with Matt, I could stay home and read the paper, which is my Sunday morning dream, which never becomes a reality.
I found organic pumpkin puree at Whole Foods in a box instead of a can – woo hoo!
In process – super easy, I promise!
Matt likes chocolate chips in anything, so does Zach! Admittedly, I like them too. I always keep a bag (or 3) of Ghiardelli bittersweet chocolate chips in the freezer.
Pumpkin Pancakes – Adapted from Practical Paleo
Prep Time: 10 minutes
Cook time: 10 – 15 minutes
8 large eggs
- 1 cup pumpkin puree
- 1 tbsp. vanilla extract (double strength if you have it)
- 1/4 cup maple syrup
- 1 tbsp. pumpkin pie spice if you have it, if you don’t put in 1 tsp. of each allspice, cardamom, nutmeg
- 1 tbsp. cinnamon
- 1/2 tsp. baking soda
- coconut oil for frying
- Whisk or beat the wet ingredients together in a medium sized bowl.
- Add the dry ingredients and mix in well.
- Add 1 tbsp. of coconut oil to a skillet, warming on medium heat.
- Once melted, ladle pancake batter into skillet (you can decide the size!)
- When the pancakes start to bubble on the edges, flip to the other side.
- If you are going to add in chips or berries, drop a few in before you flip.
- Cook another minute and then serve immediately with more maple syrup.
- Repeat until all the batter is used up. This makes enough for leftovers for a few kids maybe the next day.