I can't decide if this is better as a decadent breakfast or amazing fall dessert. What do you think? Not only is it delicious it's also Gluten Free and Paleo
- 4 Eggs
- 1/2 Cup Canned Pumpkin
- 1 Tsp. Vanilla
- 1 Tblsp. Pure Maple Syrup
- 1 Tsp. Cinnamon
- 1/2 Tsp. Ground Cloves
- 1/2 Tsp. Ground Nutmeg
- 1/4 Tsp. Baking Soda
- 2 Tblsp. (plus extra for frying) Coconut Oil - melted
- Apple Bacon Topping - Recipe
Mix together eggs, pumpkin, vanilla, syrup, spices, baking soda and melted coconut oil until smooth. Melt a small amount of coconut oil in a small pan. Add batter to make your desired size pancake. When it starts to bubble, flip it.
Cooked Apples: This great combination gives you a sweet yet smokey flavor. Great on top of pancakes (especially pumpkin pancakes - recipe). Also great with pork or chicken.
- 2 Slices of Nitrate-Free Bacon Diced into 1" Pieces
- 4 Apples Sliced and Cored
Cook bacon until almost crisp. Add apples and 1/3 cup water and cover. Cook until apples are almost soft. Remove lid and cook until liquid evaporates, bacon is crisp and apples are soft.
Serve with pancakes!