Are you as obsessed with pumpkin spice and fall everything as I am? Fall in Wisconsin is my absolute favorite. I love to travel but it’s rare that I would ever leave Wisconsin this time of year 😉
Along with fall comes pumpkin everything! At least in my world.
I’ve been craving pancakes lately. In addition to them being tasty they’re super fast to whip up for mornings I’m in a hurry.
Although I will admit most mornings I do opt for my breakfast routine which you can read about here.
Oh! …and before we get to the recipe I thought it would be appropriate to share what I went as for halloween last year…behold….
Ps. No bodies were harmed by drinking an actual pumpkin spice latte in the making of this costume 😉
Now I need to figure out what I will be going as this year! Suggestions welcomed below 😉
Pumpkin Spice Pancakes
5 mins prep time, 3 mins cook time, serves 1
(Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free)
-1 egg (I get mine from Sands Valley Farms)
-1/4 cup egg white protein powder (I get mine here)
-1 TBS pumpkin puree
-1 TBS coconut cultures
-1 TBS full fat coconut milk
-1 tsp cinnamon
-1 tsp vanilla
-1/2 tsp of ground coves, ground ginger, and ground nutmeg
-1/2 tsp baking powder
-2 tsp stevia glycerite
-pinch of sea salt
–Nature’s Hallow Sugar Free Syrup for topping (optional)
-turn your oven burner to medium heat
-set pan (small non stick pan is best) on burner and let heat for about 30 seconds
-spray your non stick pan with coconut oil spray and take off burner (or non stick spray of choice)
-meanwhile combine all ingredients (except syrup) in a bowl and mix (I used my stand mixer which you can find here)
-return sprayed pan to burner and wait 30 seconds
-next pour 1/2 batter into pan
-let batter heat in pan for about 1.5 minutes (or until bubbles begin to form around edges of pancake)
-flip and cook the other side for about 1.5 minutes
-repeat for remaining 1/2 of batter to make a second pancake
-plate, serve, add fat bomb and/or sugar free syrup, serve, and enjoy!