Fluffy Pumpkin Pancakes

This five-ingredient recipe has easily become a staple in my house! It’s customizable, given you can add the a crunch of antioxidant-rich cacao nibs and as much nut butter on top as your taste buds desire. Each part of the stack has such a soft + comforting, fall bite. With zero added sugars involved in the base, I often devour this all on my own and have the happiest stomach, by the end of it. I guarantee you, your family, and friends will absolutely love this vibrant, deliciously sweet start to the day, along with me!

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Ingredients:

• 2 eggs, pasture-raised

• 2/3 cup pumpkin purée

• 1/4 cup milk of choice

• 1/2 cup almond flour

• 1/4 cup tapioca flour

Optional Add-ins + Toppings:

• 1/4+ cup dark chocolate chips

• 1/4 cup unsweetened coconut flakes

• 1-2 tbsp cacao nibs

• 1-2 tbsp flax/chia/hemp seeds

• 1/2 tbsp pumpkin pie spice

• 1/2 tsp of any: allspice, cinnamon, nutmeg

Directions:

1. In a medium bowl, whisk the eggs, then stir in the pumpkin purée and milk.

2. In a separate, smaller bowl, combine the almond + tapioca flours.

3. Pour the flour mixture into the bowl of wet ingredients, until incorporated well.

4. Fold in any add-ins, if desired.

5. Scoop batter onto a pan, lightly-greased with coconut oil, over low-medium heat. Use a spatula, to adjust into circular shapes.

6. Once they start bubbling, on the top, flip to the other side.

7. Let cook for an additional minute.

8. Add any amount of toppings and enjoy!

9. Store leftovers, if any, in an air-tight container in the fridge for about 1 week or freezer for months.

Notes:

• I made seven, regular-sized pancakes by using about 1/4 cup batter, per pancake. Adjust sizing as you wish.

• If you’re not feeling pumpkin or are into more of savory start to the day, check out my original, fluffy sweet potato pancakes!