Do you have leftover canned pumpkin or mashed sweet potatoes sitting in your fridge? Maybe you’re trying to cut back on the carbs before the holiday feasting starts, or perhaps you’re a Paleo pro who is missing some of the sweeter things in life? Or you’re crazy busy but you refuse to sacrifice flavor in the quest for healthier meals. I present to you: The easiest pancake recipe you will ever make. Gluten free, sugar free, Paleo and whole30 compliant, full of protein, fiber, and complex carbohydrates and only two ingredients. Now, I added some pecans, salt, and ground cinnamon into mine, but really those ingredients are optional. If you want, you could make this just by whisking pumpkin puree with eggs and frying that up. They could not be easier.

The trickiest part of this recipe is flipping the pancakes. They are quite fragile until both sides are cooked. Keeping the pancakes smaller, about 3” in diameter max, and using two spatulas will help make flipping a breeze. This recipe makes plenty that I can save the batter to use the left overs on through out the week for a quick and healthy breakfast that feels like it took a lot more effort than it really did.

2 cups pumpkin puree

3 eggs

2/3 cup chopped toasted pecans (optional)

1 tsp cinnamon

pinch of salt

1. Heat up some oil or melt some butter in a skillet on medium high heat.
2. While you are waiting on the pan to warm up whisk all of the ingredients into a medium sized bowl. Spoon out drops of the batter into the hot skillet. Flatten the drops with the back of the spoon if they are too tall. The pancakes don’t change shape much when cooking so you want them to be correct now.
   Kelsey Kinser
3. After about 4-5 minutes their should be steam coming up from the pancake and a quick peak at the bottom should show some browning, if not give them another couple of minutes. Flip and cook until both sides are browned, about another 4 minutes.
4. Serve warm with your preferred toppings.