No, I'm not finished indulging in all things pumpkin (or apple..or pear) yet. Not even close. This past weekend, I shared with everyone on our Facebook Page, a look at some pumpkin pie pancakes Jon & I were enjoying before heading out to a Harvest festival. I could see the drool dripping down everyone's newsfeed as they scrolled past the pictures and thought it only fair to share with you the recipe that we used. I referenced a few different batters while experimenting with these guys, and after some tweaking, finally achieved a flavor and texture we both really loved (you should also check out these by BalancedBites and these by Running to the Kitchen). The texture is fluffy and the taste is pumpkin-pie-to-the-max - sprinkled with some extra homemade pumpkin pie spice and topped with some grass-fed pastured butter or maple syrup..or both..takes your breakfast to a whole other level, so get ready.
This recipe is too easy not to try. In fact, I suggest doubling the recipe and freezing some, because you're going to find yourself daydreaming about these puppies (like I am right now)...and how great they would be rolled up and dipped in some organic maple syrup. Mahhhh...
Well, enough talking, guys, let's get cooking!
Print Recipe: Gluten-Free Pumpkin Pie Pancakes
I hope you enjoy these as much as we did!