Category:Breakfast

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1 cup pumpkin puree
¼ cup milk of choice
2 tablespoons coconut oil (or butter), melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup (or honey)
1 teaspoon vanilla extract
2 eggs
1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice

In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil (or butter), lemon juice and maple syrup (or honey). Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)

In a medium bowl, whisk together the oat flour, baking soda, salt and spices. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle like mine, you might not need any oil at all. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

To make oat flour, pour one cup of old-fashioned oats (do not use quick cooking oats!) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same.

2 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
4 large eggs
1/3 cup melted coconut oil
1/3 cup pure maple syrup
1/4 cup coconut or almond milk-unsweetened
2 tsp vanilla extract
1 cup freeze dried or fresh blueberries or strawberries

*Preheat oven to 350. Spray muffin tin with coconut oil. Whisk together dry ingredients. In a separate bowl whisk together wet ingredients. Add to dry and whisk together until combined. Fold in blueberries. Spoon batter into muffin cups. Bake 20 minutes.

2 eggs
1 banana
1tsp cinnamon
1tsp allspice or nutmeg

Heat a pan on the stove over med/ high heat. Stir together egg and banana and spices, then ladle a little at a time onto heated pan sprayed with olive oil. (Like a pancake). Cook for a few minutes in each side until done. Top with a drizzle of pure maple syrup and fruit.