Well here we are, deep into fall and I have finally given into the pumpkin spice mania. I honestly have been so busy the last month that I am only just now settling into the idea of fall to begin with. However, now that the weather is consistently cool and we have switched over from thinking about halloween to Thanksgiving, I am actually starting to get excited about the holidays and the fun of fall and winter. This past weekend I enjoyed my first low key weekend in quite a while and to celebrate we had brinner… my all time favorite thing. Breakfast for dinner. So in honor of the occasion I decided to whip up something to match the season. These little pancakes are really more of a fritter than a pancake. They are not overly sweet, unless you add maple syrup, but they are comforting and their hint of spice is just right.
Are you excited about fall? Do you love all things pumpkin spice? Let me know in the comments below!
Pumpkin Spice Pancakes (AIP/Paleo)
- 2 Ripe Plantains
- 1/2 Cup Pureed Pumpkin
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1 tsp Vanilla Extract (optional)
- 2 TBS Coconut Oil
- coconut butter (optional)
- Maple Syrup (optional)
In a food processor combine your ripe plantains, pumpkin, cinnamon, cloves and optional vanilla. Blend until a mostly smooth, thick batter forms. Over medium heat melt your coconut oil in a medium frying pan. Spoon enough batter into the hot pan to create a small pancake. Cook for about two minutes on each side or until golden brown. Continue until all of your batter is gone. Drizzle with coconut butter and maple syrup and enjoy.