Farm Fresh Pumpkin Pancakes

These pumpkin "pancakes" are a great burst of fall flavor for breakfast with the added benefit of having no flour or sugar; but even if you're not a paleo-eater, this whole food is a great way to eat eggs and get your fruits and veggies at the same time. Using backyard eggs and pumpkins from the urban garden just gives them that added punch of fresh nutrition.

Pumpkin Pancakes (source: Practical Paleo)

4 eggs
1/2 cup pureed pumpkin
1 tsp pure vanilla extract
1 whole mashed ripe banana (optional: 2 tbl pure maple syrup)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp baking soda
2 tbl butter or coconut oil, plus extra for frying

Whisk eggs, pumpking, vanilla and banana together. Sift spices and baking soda into the wet ingredients.

Melt 2 tbl butter (or oil) in a large skillet over medium heat. Then mix butter into the batter.

Grease skillet and spoon batter into skillet to make pancakes. When bubbles appear, flip once to finish cooking.

Serve with butter and cinnamon or more sliced bananas.