Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree
  • 1/4 cup carrot pulp
  • 4 eggs
  • 1/4 tsp baking soda
  • 2 tbsp coconut flour
  • 1 tsp pumpkin pie spice
  • 1/4 cup chopped pecans
  • 1/4 cup blueberries (optional)

Instruction

  • Grate 1 small carrot into a food processor, (or if you juice: use the pulp of one medium carrot).
  • Add 1 cup of pumpkin puree (I used fresh roasted pumpkin, you can use canned; just make sure to read the ingredients and use one without added sugar).
  • Add eggs and pulse until blended.
  • Add salt, pumpkin pie spice, baking soda, and coconut flour, pulse until blended.
  • Stir in pecans and blueberries (optional) and pour onto a griddle (approx. 350F).
  • Flatten out a bit; this makes a thick batter and cook for 3-4 min.
  • Carefully flip and cook for approximately the same amount of time.
  • Serve with B grade maple syrup, and grass fed butter.