I have to say that the pumpkin hysteria is a little over the top for me, even as a food blogger. I do love Fall and I embrace it in all sorts of ways; but the pumpkin mania is a little cuckoo. Now I say that and then I write a paleo pumpkin pancake recipe so I see where you’re likely thinking that I am the nutty one. Guilty as charged. You got me. But just over the past couple of days, it’s starting to feel like the seasons are ACTUALLY going to change around here. The winds are picking up, the temps are dropping into the 50s at night this week, and all of the sudden I want pumpkin pancakes. So guess what, I’m making a recipe. Cuz that’s what I do these days. Now you know how I feel about the abundance of almond flour recipes, as I tend to not keep my mouth shut about that stuff, so true to my “opinion”, I’ve made these nut free. I chose to make them silver dollar size so they are easier to maneuver and they turned out perfect. I will say that you want to play with the heat level while cooking these. I used a cast iron griddle to make these and had to keep the heat on the low end to prevent burning. Don’t say I didn’t warn ya when you write me about your black pancakes! I also recommend doubling the recipe if you are making them for more than a couple people (or a few kiddos). You might need extras! Ingredients:

• 1/2 cup pumpkin puree
• 2 pastured eggs
• 1/2 cup tapioca starch
• 1/4 cup sweet potato flour
• 1 tablespoon molasses
• 1 1/2 teaspoons ground cinnamon
• Pinch ground cloves
• Pinch ground nutmeg
• 1 teaspoon vanilla extract 
• 1/4 cup plus 2 more tablespoons coconut palm sugar
• 2 tablespoons ghee, coconut oil, or avocado oil plus more for cooking
• Note: If you haven’t tried them yet, be sure to pick up the sweet collection of spices from Primal Palate! Their PUMPKIN PIE SEASONING would be a perfect all-in-one blend to use in this recipe!!!

1. Preheat griddle or skillet over low or low/medium heat
2. Combine all the ingredients in a bowl and stir
3. Once your batter is smooth, drizzle a bit of cooking fat onto your griddle or into your skillet
4. Now spoon a couple tablespoons of batter to create a silver dollar sized pancake and  repeat a few more times to create up to 4 pancakes at one time, depending on how large your skillet or griddle is
5. Once the pancakes begin to bubble on top, use a flexible spatula like THIS one and carefully flip them over until the flip side is cooked also
6. Repeat until all your batter is used and drizzle with maple syrup or sprinkle with a bit of maple sugar and of course extra ghee if you fancy!