Grain Free Banana Pumpkin Pancakes

Try these easy to make and wonderful tasting grain-free pancakes. You won't even know that there is not any grain flours in them! Since this recipe only calls for 1/4 cup of canned pumpkin, I recommend that you measure out the rest of the pumpkin into 1/4 cup servings and put them on wax paper and let them freeze. When they are frozen, peel them off the wax paper and put in a zip lock freezer back for the next time you want to make these pancakes. You just have to remember to leave time for defrosting. I usually just pull out a frozen pumpkin lump the night before and let it defrost in the fridge. Or you can put it in a small container with a water tight lid and let it soak in warm water.

Ingredients

• 4 eggs
• 1 cup almond flour
• 1/4 cup canned pumpkin
• 1/2 ripe banana
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• berries or chopped nuts for garnish

Directions

1. Mash the banana in a medium sized bowl.
2. Whisk together the banana, eggs, honey, and pumpkin
3. In a separate bowl, thoroughly mix the almond flour, vanilla, salt, and spices.
4. Add the dry mixture to the wet mixture and mix well.
5. Drop 2 spoonfuls of the mixture into a hot fry pan. I like to use coconut oil for cooking these pancakes. Cook as you would any other pancake.
6. Serve with sprinkled nuts and maple syrup (or make the honey syrup below).

Honey Syrup

Ingredients

• 1/4 cup honey
• 2 tablespoons butter
• 1/4 teaspoon cinnamon

Directions

Heat all ingredients in a small saucepan over low heat until melted. Stir frequently.