Courtney had been wanting to try these pancakes for awhile, but I was a little hesitant, to say the least. It turns out that my fears were unfounded. These pumpkin pancakes are excellent - and good for you! If you like pumpkin pie you will truly enjoy these. Her recipe is modified from one that originally came from the site Deliciousbydre.com.

Want a version with less sugar? Instead of syrup spread Barney Butter almond butter on your stack.

Here is Courtney's modified recipe:

Paleo Pumpkin Protein Pancakes

Yield: 15 to 18 five inch diameter pancakes

Ingredients:
1 cup egg whites
OR 5.0 whole eggs
3/4 cup pumpkin
1/2 cup Barney Butter brand almond flour
1 scoop vanilla egg white protein powder (or whatever vanilla protein powder you have)
2 tbsp organic milled flax
2 tbsp organic honey (or splenda/stevia), OR other liquid sweetener
1/8 tsp ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Instructions:

stir in/dissolve the pumpkin into the egg whites & add the honey/sweetener

mix dry ingredients separately

add wet ingredients to dry ingredients

heat pan or griddle on medium low heat/325°F (4 out of 10) and coat with organic coconut oil or coconut oil spray if you don't have a flawless nonstick surface.

using a 1/4 cup measure, pour batter onto your cooking surface

once it bubbles up, use a spatula to flip it over & cook for an additional 30 seconds to 1 min on the other side

If you want to freeze them, use parchment or wax paper to separate single layers on a cookie sheet. Cool down in open air then set sheet into level space in freezer for 8 + hours. Once thoroughly frozen remove and put stacks in zip lock bags. Thaw stacks of 4 to 6 in microwave on high for 90 seconds.

*Note - You may find canned pumpkin around Thanksgiving and Christmas in most groceries, but the rest of the year you may only find it at natural food stores. Shop for certified organic brands at independent natural/health food stores all year long.