It feels like fall today in Pittsburgh with the cool crisp air!!
Fall is the time to devour anything pumpkin-flavored, and this naturally sweet breakfast won't leave you in a sugar coma a few hours later.
3/4 cup canned pumpkin
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
3 tablespoons coconut flour
1/4 teaspoon baking soda
1 pinch sea salt
1 tablespoon coconut oil
1. In a large mixing bowl, whisk eggs, pumpkin, and vanilla. Sift pumpkin pie spice, cinnamon, coconut flour, baking soda, and salt into wet ingredients. (Or combine all ingredients in a food processor until well mixed.)
2. Grease a skillet with 1 teaspoon coconut oil and spoon in batter to make pancakes of your desired size. Allow pancakes to cook for about 3 minutes. When a few bubbles appear, flip pancakes to finish cooking for another 3 minutes.
3. To make vanilla bean coconut butter, combine coconut butter and vanilla extract or seeds, mixing well. Top pancakes with coconut butter, almond butter, bananas, or chopped walnuts or pecans, if desired.