One of my favorite things about this time of year is being able to bake with pumpkin pie spice…. last weekend I got to visit with both my boyfriend (whom I rarely get to see as he lives in Idaho while I’m busy here in Portland studying/working and living) & my yellow lab; Grizzly. It was almost like a vacation, we got to play at the coast and enjoy a very beautiful sunny day there with 40 or 50 members of my gym for a little challenge as well as relax & of course make up some of these delicious pumpkin griddle cakes… enjoy.
Directions: First, beat eggs together, then add the banana and mash together. Mix the rest of the ingredients together in a bowl. On a heated and properly oiled/buttered pan, pour mixture (better to do one pancake at a time) onto pan. Cook on low to medium heat and flip carefully (these hold together a little looser than normal pancakes). Top with butter, apple butter, fresh berries or whatever you fancy and ENJOY!
The recipe can be modified; reduce eggs to 2, and almond butter to 2 tbsp. Reduce the baking soda & powder to 1/2 tsp. Moderate the other ingredients and mix to a “pancake” consistency; i.e. add the coconut flour only until it’s the right consistency.
Happy Fall… stay tuned for more Primal, grain-free Thanksgiving ideas!
Till next time