Really good and healthy pancakes that kids love. I call this series of recipes “hidden vegetables for children” – and pumpkin is a very healthy vegetable. Sugar-free, gluten-free, and low-carb.
1 cup mashed pumpkin
1/4 cup coconut flour
A quarter cup real maple syrup
1 tsp vanilla extract
Whisk the eggs into a stable froth
Add the pumpkin, maple syrup, eggs, and vanilla to a food processor and mix well.
In a separate bowl, mix the dry ingredients.
Add the dry ingredients to the wet ingredients and mix them in a food processor until smooth.
Oil a large frying pan with oil and heat it over medium heat.
Pour 1\4 of the batter on the pan.
Fry the pancakes until bubbles appear on the surface and then flip them.
Continue frying on the other side for two minutes until lightly browned.
Move the pancake to a plate and continue with the rest of the batter.