Have leftover canned pumpkin from Thanksgiving? If not, you might want to grab some the next time you’re at the supermarket because there’s an awesome breakfast inside…
This recipe didn’t occur to me until after Thanksgiving darn it…so my timing was not so hot.
Here’s what happened…
I opened the fridge early Sunday morning when my hubby was asking “What’s for breakfast?”
I don’t think he’s going to settle for leftover turkey, so I don’t have a clue…
…until I spy the leftover pumpkin purée.
Honestly, I have never even tried paleo pumpkin pancakes before. But I thought, if I can make a pretty good paleo pumpkin bread, can pumpkin pancakes really be that hard? Duh…I can do this!
I didn’t over-think this recipe…I used just a handful of yummy ingredients and the pumpkin hotcakes came out just right – deliciously dense with a rich pumpkin taste.
You’ve got to try these! Just a word of advice: Cook these low and slow. Just the opposite of wheat pancakes where you want a sizzling grill. If the heat is too high, these will burn. Just take your time and your patience will pay off. These are super yummy.
They’re great plain, but you can top them with whatever you want. A little honey. A little maple syrup. Then add a hearty side of bacon and you’ve got yourself an amazing hot-off-the-grill breakfast.
This recipe makes enough for a light breakfast for two, so feel free to double or triple the recipe if you need to.