Pre-ride Pumpkin Pancakes.
4 ounces (heaping ½ cup) pumpkin puree
4 large eggs
½ cup oat flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon vanilla bean powder
Pinch of pink Himalayan salt
Coconut oil, for pan
1. In a large bowl, whisk together pumpkin, eggs, flour, cinnamon, baking soda, vanilla bean powder, and salt until well combined.
2. Heat coconut oil in a large skillet over medium-high heat until hot. Working in batches, add a ¼ cup of batter to the skillet for each pancake. Cook until bubbles begin to form on the surface of each pancake, 2 to 3 minutes; turn and continue cooking until cooked through, 2 to 3 minutes more.
3. Serve immediately with butter and pure maple syrup, if desired.