It’s Pumpkin Season
Savory Pumpkin Pancakes are the perfect fall breakfast! This recipe is also gluten-free, sugar-free and gloriously pumpkin-y… so they will sure be one of the healthiest treats this season! The runny yolks are rich, indulgent, and make for the most perfect creamy element on top of these pancakes. The yolk is basically the “syrup” and acts very similar to the hollandaise sauce on top of the classic Eggs Benedict. The cilantro adds a welcomed freshness that brightens up the pumpkin and the eggs. Then, simply topping the dish with some cracked pepper and sea salt creates a delicious balance of flavors: natural sweetness from the pumpkin, richness from the egg, freshness from the herb, and spiciness from the pepper!
Make Your Life Simple
Meal Prep Tip: I personally make a batch of pancakes ahead of time, then individually wrap and freeze the leftovers! This way, if I’m craving pancakes, all I have to do is just take some out of the freezer and place them in the toaster oven. Delicious breakfasts just got way easier!
Savory Pumpkin Pancakes
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Ingredients
- 2 Buckwheat Pancakes or Paleo Pumpkin Pancakes
- 1 over-easy egg
- Fresh cilantro, roughly chopped
- Sea salt and black pepper
Instructions
- Toast up two pancakes. While they toast, heat up butter or avocado oil in a pan to fry the egg.
- Cook the egg over-easy, then place them on top of your pancakes.
- Top the dish with sea salt, cracked black pepper, and fresh cilantro. Break the yolks and dig in!
Notes
I make my pancakes ahead of time and keep them individually wrapped in the freezer. Then I simply place them in the toasted when needed for a super easy breakfast.
