Grain Free Chocolate Chip Pumpkin Pancakes

These pancakes are grain free, paleo and nut free. Pancakes are my go-to most mornings and these are a delicious fall or winter add on I like to add.

When I made this batch, I didn’t have any bananas but if you have one lying around feel free to omit the the date sugar and sub it for bananas instead.

You can also mix in some nuts of your choice. I love walnuts or pecans, both of which are excellent for brain health.

Ingredients:

• 2 eggs

• 130g or 1/2 cup mashed pumpkin

• 2 tsp powdered date sugar

• 2 tbsp full fat coconut milk

• Cinnamon, to taste

• 1/4 tsp vanilla extract

• 1/2 tsp baking powder

• Big pinch of salt

• 4 tbsp cassava flour

• 2 tbsp coconut flour

• Avocado or coconut oil for cooking

Optional add ins:

• 1 banana (110-120g) (optional but recommended if you want to make this completely sugar free)

• Handful of chopped nuts such as pecans or walnuts

• Handful of chopped bakers chocolate

• Cranberries, rose hips, or blueberries

Preparations:

• Beat two eggs in a large bowl. Then, add in the mashed pumpkin, date sugar (or banana), cinnamon, vanilla and coconut milk. Stir together until well combined.

• Then, add in the baking powder and salt, coconut and cassava flours and stir until well incorporated.

• Oil a skillet with avocado or coconut oil. When it’s hot to the touch and water dances on it, add your pancake batter onto the pan.

• This will either make 2-5 smaller pancakes or one large one. Feel free to make it however you see fit.

• Cook on each side for about three minutes or so. Then remove from the pan and consume immediately.