½ cup well drained pumpkin puree
1 egg
2 tbsp almond flour
¼ tsp ground cinnamon (optional)
For the caramel sauce
1 ½ tbsp honey
1 tsp coconut oil
1/8 cup coconut milk
½ tbsp chopped walnuts
Instructions
In a small bowl beat the egg. Add in pumpkin puree and mix well. Add in the almond flour and mix until all ingredients are combined.
Heat a nonstick skillet over medium-high heat. Lightly grease the skillet with a small amount (about 1/4 tsp) of coconut oil. Spoon 1 tablespoon of the batter onto skillet fro each pancakes. Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes. Carefully flip the pancakes with a spatula, and cook the underside, for another 45 seconds. Transfer the pancakes to a warm platter and set aside.
To make the caramel, in a small cast iron or heavy bottom skillet place all the ingredients except walnuts. Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, turn the heat to low and let the mixture boil slowly for the next 3-4 minutes or until caramel has reduced and thickened. Add in the walnuts and mix well.
Drizzle the caramel sauce over the pancakes and serve.
****What says fall like pumpkin! I need to use up the extra pumpkin I have left and found these!!! I'll make them late tonight since I have to get up extra early tomorrow.! YUM, YUM!! * i am going to use butter, as I love the butter flavor best!
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