Alright. So let’s talk about breakfast food. Are you a fan? Breakfast is my favorite meal of the day. I prefer to have a savory breakfast. Growing up I always preferred savory over sweet breakfast. That’ how we ate breakfast in my country, Poland. We ate eggs, veggies, potatoes, cheese, sausage, and some fermented food. So most of the time this how my breakfast looks. Sometimes though I must admit, I carve some sweeter version. Fluffy pumpkin pancakes and crapes are my absolute weakness.

These pumpkin pancakes are super yummy and fluffy as pancakes made with regular flour. What I like about them is these babies don’t make my blood sugar spiraling out of control, because they are full of protein and don’t have a lot of sugar in them.

Like most all pancake recipes, this one is quite simple and can be mixed in less than 10 minutes. Even better, I had everything I needed in the kitchen already. I love how prominent the pumpkin flavor is in these pancakes, and along with the combination of spices, they taste like fluffy pieces of pumpkin pie! Next time, I might top them with cashed whipped cream instead of maple pecan glaze.

Enjoy!

Hazelnut pumpkin pancakes

Ingredients:
2 1/2 C hazelnut meal
1/2 C coconut flour
1/4 C arrowroot
16 oz. pumpkin puree
3 eggs
2 T cinnamon
2 T vanilla extract
juice from 1/2 lemon
1 T pumpkin pie

2 T coconut oil (and more for the pan)
1 tsp. baking soda

Directions:
In a bowl, mix all the ingredients. .
Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Maple Pecan Glaze

Ingredients:
1 C pecans
1 T vanilla extract
1/4 C coconut milk
1/4 C maple syrup
1/8 tsp. maple flavoring
1/4 C water

Directions:
Put everything in high-speed blender and blend until silky smooth.

In Health,

Angie