…would you believe me? Probably not. Which is why you have to try these bad boys out. I'm not one to discriminate against using pumpkin year round. So what if it's spring? That's what canned pumpkin is for…to use all year round. This concoction was inspired by a donut recipe I made several months ago. I love a good donut (no, i won't spell it right, with the "gh". "gh" has no place in the word donut), but sometimes they are a pain in the ass. This egg-based pumpkin pancake recipe spiced up with a simple candied bacon recipe made for a marriage of epic culinary proportions. ALSO, it's fun to watch me try something totally new on camera and see me get all nervous because I don't know if it's going to work or not… Good times were had by all and everything worked out perfectly. Bon Appetit, mes amours!! (<<totally googled that)
4 eggs, beaten
1/2 c pumpkin puree
2 tsp pure vanilla extract
2 tbs maple syrup
1/4 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
2 tbs butter or coconut oil, melted for greasing the pan
Chopped Up Candied bacon (2tbs maple syrup, 2 tbs coconut sugar: brush onto bacon, bake at 350 for 20-30min..check it at 20)
Mix your wet ingredients together (eggs, pumpkin, vanilla, maple syrup) together. Stir in the remaining ingredients, including the bacon. Melt butter in skillet or griddle over medium heat. Spoon batter into the griddle to make pancakes of your desired size. When a few bubbles appear and the edges start to firm up, flip the pancakes once to finish cooking. Keep them in a warm oven until ready to serve.
NOTE:
Instead of stiring the bacon into the mix, sprinkle it onto the griddle and then spoon the batter over the bacon. You get more bacon into the pancake and it is more well distributed.
Add 2 tbs of sifted coconut flour for a lighter, fluffier pancake. They are delicious no matter what way you cut it.
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