So, the other day I was CRAVING pumpkin spice. I know, it's March in Vancouver, a month that should be a glimpse of Spring, a time to drift away from those sweet and spicy fantasies and on to the green juices. However, it's been pretty cold and rainy over here! I ended up making a delicious Pumpkin Spiced Almond Butter last week which left me with quite a bit of leftovers of pumpkin. Conveniently, I had this Saturday morning off of work and any immediate responsibilities so I thought it would be a good day to take advantage of the leftovers and a lazy day. So, I made Pumpkin Spiced Pancakes! (With a little protein because I knew it would be leg day at the gym eventually to break up the laziness)
Combine all of the ingredients in a large mixing bowl, making sure to sift your coconut flour, and fold everything in well. Place your batter in the fridge for 5-10 minutes while you get any desired toppings ready and skillets out for frying.
Heat a large frying pan over medium heat and spray or coat with a coconut oil based product.
Using a spoon, drop your batter into the frying pan to any size you want, I kept mine at 2.5" radius, trying to fit 2-3 pancakes in the pan at once.
your pancakes on one side until the batter starts to bubble. Then, flip over for another additional minute.
Once pancakes are cooked, divide and stack however you please and eat with any toppings you want! I used my homemade Pumpkin Spiced Almond Butter, Organic Maple Syrup, and Hemp Seeds!