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“These little pancakes are a great grab and go breakfast with a little kiss of sour cream. A basic southern cornbread with the addition of pumpkin and black eyed peas are cooked pancake style in a hot skillet with coconut oil makes for a delicious, nutritious treat. Great as a breakfast treat or as a side dish, Make up a batch and refrigerate leftovers. yum.”
READY IN:
40mins
YIELD:
16 4" pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. in large bowl, combine and mix dry ingredients.
  2. in second bowl, combine wet ingredients, pumpkin and black eyed peas.
  3. add wet mixture to dry mix and stir until well combined, mixture should be thick.
  4. heat coconut oil in skillet.
  5. put 1/4 cup batter in hot oil and cook as you would pancakes, flipping when bubbles form around edge.
  6. serve with dollop of sour cream or maple syrup.

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