Paleo Pumpkin Pancakes
Ingredients For the pancakes ½ cup well drained pumpkin puree 1 egg 2 tbsp almond flour ¼ tsp ground cinnamon (optional) For the caramel sauce 1 ½ tbsp honey 1 tsp coconut oil 1/8 cup coconut milk ½ tbsp chopped walnuts Directions In a small bowl beat the egg. Add in pumpkin puree and mix well. Add in the almond flour and mix until all ingredients are combined. Heat a nonstick skillet over medium-high heat. Lightly grease the skillet with a small amount (about 1/4 tsp) of coconut oil. Spoon 1 tablespoon of the batter onto skillet fro each pancakes. Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes. Carefully flip the pancakes with a spatula, and cook the underside, for another 45 seconds. Transfer the pancakes to a warm platter and set aside. To make the caramel, in a small cast iron or heavy bottom skillet place all the ingredients except walnuts. Bring the mixture to a boil over medium heat, stirring frequently. Once ...