Pumpkin Pancakes with Chocolate Chips

Chocolate Chip Pumpkin Pancakes

This recipe makes about 12-14 medium sized pancakes–perfect for my pumpkin-loving family, and wonderful for fall family breakfasts!

Ingredients:

3/4 cup pumpkin puree

1/4 c coconut milk

2T raw organic honey

5 organic eggs

2 T coconut oil, melted, (plus a little to grease your pan)

1 1/2  tsp almond extract

1/4 c coconut flour

1/4 c vanilla protein powder

3T ground flax

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1/4 tsp baking soda, aluminum-free

1/2 c chocolate chips

Optional: chopped nuts (peacans and walnuts are delcious with pumpkin!)

Instructions:

1. Mix the dry ingredients well
2. Mix the wet ingredients well
3. Add the dry ingredients to the wet ingredients, and stir together; then fold in the chocolate chips
4. Heat and Grease your skillet with coconut oil, and pour pumpkin batter 1/4 c at a time.
5. Cook until bubbling–may take up to 4 minutes due to the pumpkin puree
6. Flip and cook until done.

Serve with grass fed butter,

Grade B maple syrup,

Raw organic honey,

Homemade seasonal jam (blueberry and bosenberry are our favorites),

or coconut whipped creme.

Sprinke with chopped nuts if desired.

Enjoy!

Live Life Optimally,

Kristie

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