Pumpkin pancakes happen to be one of those dishes that as soon as fall rolls around, I crave them. I have had trouble finding a paleo version that maintained the fluffiness of my beloved IHop version…but these are wonderful! The kids practically cheer when they hear that these are on the breakfast menu. I save making these for the weekend, but you could also make a big batch and freeze them in portions for a quick breakfast during the week!
Note: I recommend using the egg whites in this. It takes approx. 4 eggs. Also, I used 1 tablespoon each of cinnamon and nutmeg