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paleo pumpkin pancakes (cassava flour, with sourdough variation)

4.9

(14)

eatbeautiful.net
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 3

Ingredients

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Instructions

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Step 1

Place eggs in blender. Add pumpkin, milk, honey, cooled fat (if melted first). Add collagen, cassava, sifted baking soda and sea salt. Blend for 5-10 seconds. Scrape sides of blender. Blend 2-3 seconds more.

Step 2

Heat griddle or cast iron skillet over medium-high heat. Add 1 Tablespoon high heat fat: lard, butter, ghee or avocado oil. Pour batter into desired size pancake and reduce heat to low. Wait until edges dry out a bit and bubbles appear all over the wobbly-looking surface of raw batter, about 4-5 minutes. Flip and cook again on second side until done, about 2 minutes more.

Step 3

Finish cooking all pancakes, adding more fat to pan occasionally, (stacking them on a plate and layering with butter and maple syrup as you go, if desired). Batter will make 6 good-sized (pretty big) pancakes, enough to feed Or make smaller pancakes if preferred.

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