Fluffy Grain-Free Pumpkin Spice Pancakes

Ingredients

• 0.75 cup organic canned pure pumpkin puree (not pie mix)
• 4 large pasture-raised eggs
• 1.5 cups superfine blanched almond flour and 0.25 cup tapioca starch
• 2 tbsp pure Grade A maple syrup and 2 tbsp melted coconut oil
• 1.5 tsp pumpkin pie spice and 1 tsp Ceylon cinnamon
• 1 tsp baking powder (grain-free) and 0.25 tsp sea salt
• Grass-fed ghee (for griddle)

Step-by-Step Instructions

1. Step 1: In a large bowl, whisk pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
2. Step 2: Stir in almond flour, tapioca starch, pumpkin pie spice, cinnamon, baking powder, and sea salt until a thick pancake batter forms.
3. Step 3: Heat 1 tbsp ghee on a non-stick griddle over MEDIUM-LOW heat.
4. Step 4: Scoop 0.25 cup batter per pancake onto griddle; cook for 3 minutes until bubbles form on surface.
5. Step 5: Carefully flip and cook for 2 minutes on second side until golden and cooked through.
6. Step 6: Serve warm stacked high with pure maple syrup, toasted pecans, and grass-fed ghee.

Nutritional Breakdown (Per Serving)