Okay, so a couple of weeks ago it was my birthday, and I decided to splurge and actually make something fun that I could eat.  When pumpkin season started and I heard all my friends hitting the IHOP for pumpkin pancakes, I was envious.  Being on a restricted diet has kept me out of the pancake houses, and I really LOVE pumpkin foods.  However, my sister sent me a recipe a couple of years ago that I finally broke down and made.  I was quite surprised and they were delightfully delicious!

Now, the recipe I’m sharing, the one I made, is NOT dairy-free, but the butter can easily be substituted for coconut oil.  This recipe is however Gluten-free, Nut-free, and Grain-free.  Here we go!

Pumpkin Pancakes

• 4 eggs
• 1/2 cup pumpkin puree
• 2 TBS butter, melted (again, you may sub coconut oil here)
• 1 teas. vanilla
• 2 TBS honey (or maple syrup if you’d like and can have)
• 1/4 teas. baking soda
• 1 teas. pumpkin pie spice
• 1 teas. cinnamon
• pinch sea salt
• extra butter or oil for greasing the pan

Yields about 8 – 10 small pancakes

In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and honey together.  Add the spices, and baking soda, stirring to combine.  To that mixture, add the melted butter and mix until well blended.  Heat a skillet over medium heat and melt a little butter.  Allow pan to heat up before pouring batter.  Once bubbles start to appear and the edges look dry, flip them to cook on both sides.

Serve with butter, jam or whipped cream.

That’s it!  I served mine with some melted butter mixed with honey and just dipped them in.  So much yum right there!  So, if you want a treat this Thanksgiving (or any time!), try this out.