Despite what the calendar says, it does not feel like we are anywhere close to fall here in Texas. Today was in the mid-80s, I am still wandering around in shorts, tank tops, and flip flops, and visits to the pool remain daily events.
Nonetheless, I am craving all of my favorite fall flavors. Especially pumpkin.
I could not bring myself to turn on the oven this morning, so I settled for an electric griddle and made a pumpkin-spice scented superfood breakfast: Pumpkin Coconut Flour Pancakes.
If you are nervous about baking with coconut flour, give these pancakes a try; they are as easy to make as pancakes from the box.
Pumpkin is loaded with antioxidants, so go ahead, eat a small stack. It is high in fiber, too, as is coconut flour, so that small stack will keep you satisfied all morning long.
Best of all, these come pretty darn close to eating pumpkin pie for breakfast 🙂
One word of caution as you make these otherwise easy pancakes: keep the heat to medium, or even medium low. If the heat is too high, these will scorch pretty quickly. But if the heat is kept to medium or lower, they will be light, fluffy and perfectly browned at the edges.