Paleo Pancakes. YUM!

Saint Louis is an ice tundra right now.  The whole city shuts down when this happens- one of the grocery stores actually ran out of milk and bread. Luckily I don't eat either one of those things so I didn't really care. While everyone else was fighting for these items at the grocery store I was knocking down old ladies to get to the almond butter and bananas.. just kidding.  I was already stocked up on almond butter.  Here is what I made to keep warm!

Paleo Pancakes:

Ingredients:

• 1/2 cup organic canned pumpkin
• 3 eggs
• 2 tablespoons melted coconut oil
• 2 tablespoons raw honey or agave 
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 2 tablespoons coconut flour

Whisk pumpkin, eggs, coconut oil, agave, and vanilla together. Add baking soda and spices. When incorporated, add coconut flour 1/2 tablespoon at a time until the batter has reached desired consistency (you may not need the entire 2 tablespoons).  Cook in greased skillet. This made about 6 medium sized pancakes.

*To flip these the first time I had to use two spatulas- one on each side of the pancake then I flipped it toward me. After the first flip they start to look more like pancakes and you can use just one spatula.  Store leftovers in the fridge- these actually reheat in the microwave pretty well.

Need paleo pancake topping ideas? 

I ate mine with (wait for it).. almond butter! and bananas.  You could also try organic maple syrup, a drizzle of honey, fresh berries, butter and chopped nuts, mango salsa, a squirt of lemon, roasted coconut flakes, flax seeds, cooked apples and cinnamon.