I love adding pumpkin to both sweet and savoury dishes as its so versatile, and it pairs really well with the cinnamon in the pancakes. Such an easy and delicious pancake recipe to whip up and enjoy on weekends or simply make them into pikelet sizes and enjoy eating them as a snack.
Place all ingredients into a blender or food processor and blend until smooth.
Heat a medium to large frying pan on the stove.
Add some coconut oil and allow to melt all over the pan.
Tip: use a 1/4 sized measuring cup to scoop out the mix and create evenly sized pancakes when pouring onto the frying pan.
Cook until you can easily flip the pancake, flip and then cook on the other side. If the mixture is not flipping and is breaking apart, simply add another egg to the mix and whisk or blend through.
Serve with the thick part of coconut cream, Kultured Wellness Cultured coconut yogurt to add some probiotic goodness in, or full cream cow’s milk yogurt, organic seasonal fruit and a sweetener if you desire.