It’s now February and obviously no longer pumpkin season, but it took me 4 months to finally decide to sit down and upload some recipes, so here we are. You can make these with pumpkin or winter squash, or even sweet potato. I love that they are super high protein and have zero sugar, yet you can still add sweetener if you chose. I personally love mine with loads of grass-fed butter and a spoonful of almond butter, but you chose your own adventure!
Here’s how you make them:
INGREDIENTS:
🎃 1/2 cup of pumpkin or squash, puréed
🎃 3 large eggs
🎃 2 Tbsp of either ground organic flax or hemp hearts
🎃 1/2 tsp sea salt
🎃 1/2 tsp cinnamon
🎃 1/2 tsp nutmeg
🎃 1 tsp organic vanilla extract
✅ You will also need some coconut oil for frying
INSTRUCTIONS:
- Simply place all ingredients in a food processor/blender and mix until kind of smooth.
- Cook in a large skillet at medium-high temperature with lots of coconut oil at the bottom of the pan.
- Flip when they start to bubble and cook a couple more minutes. Serve with lots of butter, and/or nut butter 🔥. This makes 1 serving.
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