Paleo Pumpkin Pancakes

Recipe by: Chere Tomlin

October is a time when we finally get a break from the smoldering summer temps.

There is cooler, even sometimes crisp mornings and a lite cool breeze through the day. Giving us a sense that the season is changing. Leaves start to change colors from lush green to orange, red, and yellow with some even start o fall. It's a time for long sleeves, jeans, boots and even a fashionable scarf or two at times. It is a month of pumpkin spice everything! You stop for your favorite pumpkin spice latte, start thinking about Pumpkin Pies for the up coming holidays.

Just the smell of  cinnamon, nutmeg and cloves gives you that warm fuzzy home feeling.

Am I right?

As a health coach, I am also looking for ways to add more fruits and veggies into my family and clients diets.

I created these because everything just has pumpkin spice added to it (don't get me wrong, herbs and spices are great for your health) but  I was actually looking for pumpkin to go along with it. 

Because pumpkin is a powerhouse of many

anti-oxidant vitamins such as vitamin-A, vitamin-C, and vitamin-E.

Along with a complex of B vitamins  like folates, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

Pumpkins are also high in dietary fiber and minerals such as copper, calcium, potassium and phosphorus. 

All in which is great for immunity, digestion, and disease prevention.

*1 1/2 cups Birch Benders Paleo Pancake Mix

*1/3 cup organic pure pumpkin
*1 teaspoon pumpkin pie spice (more to taste)
store bought or homemade (homemade recipe below)
*1 teaspoon Madagascar Bourbon Pure Vanilla powder
* 1 Tablespoon pure maple syrup
*1 1/3 cup of water

Whisk until blended. Let sit for 5 mins to thicken. Lightly grease a skillet (I recommend unrefined coconut oil) and cook on medium heat until golden brown (flipping once).
Can top with crushed walnuts or pecans. Maple butter or syrup and enjoy. Makes about 9 medium size pancakes.

Recipe I use for Homemade Pumpkin Pie Spice
.
*4 teaspoons dried cinnamon
*2 teaspoons dried ginger
*1 teaspoon dried cloves
*1/2 teaspoon dried nutmeg
Can double this and keep on hand for pies, breads, and smoothies

First batch I made I used raw honey. When I used maple syrup I did not notice any change in consistence or flavor so use which ever you like.

Hope you enjoy them as much as we do :)  Happy Fall Ya'll!! 🍂