Pumpkin Pancakes

These are basically everyone's fall dream, wrapped with a healthy-ass bow. Why? These are gluten free and loaded with protein and healthy fats. Boasting no processed sugars, these won't spike your insulin levels either! Dare to indulge? You should. This is a risk free, killer breakfast.

                         Feeds 1                    

• 1/2 C pure pumpkin puree
• 2 large eggs, whisked
• 1 tbsp almond butter
• 1/2 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 1/2 tsp baking powder
• 1/4 tsp cinnamon 
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

1. In a medium sized bowl, mix the pumpkin and eggs.

2. Add in the almond butter and mix well.

3. Add the spices and extracts, and finally, baking powder. Mix until everything is incorporated.

4. Over a greased (I used grapeseed oil), preheated to medium-low heat skilled, pour pancakes in about 1/4 C increments. Heat for about 3 minutes on each side, or until the first side begins forming bubbles in the middle, and the second side is cooked.

5. Serve with maple syrup.