Paleo Pumpkin Pancakes

My paleo pancakes are soft, fluffy, and most importantly, NOT dry. Nor do they taste like eggy bananas like that easy paleo pancake recipe floating around online. Yikes. Actually, these are also the only pancakes I’ve ever made where I didn’t burn the first batch. Go figure.

Paleo baking can be difficult due to the flour substitutes and can dry things out. Almond flour and coconut flour are good alternatives, but too much is a bit excessive. The Paleo Diet calls for some nuts and berries. If we’re baking with cups of almond flour it doesn’t follow the plan, does it? Using pumpkin helps keep it healthy and moist.IMG_5551

 

Ingredients:

  • 1/2 cup organic canned pumpkin, on the heavy side
  • 4 eggs
  • 1 tsp pure vanilla
  • 2-3 tbsp pure maple syrup or 2 tbsp coconut palm sugar
  • 1/4 cup coconut flour, sifted
  • 1/2 tsp baking soda (I usually use between 1/2 tsp and 1 tsp)
  • Cinnamon, allspice, nutmeg to taste
  • 3 tbsp ghee or fat of choiceIMG_5548

 

Directions:

Whisk eggs together and add pumpkin, vanilla, and maple syrup to combine. In a separate bowl sift coconut flour, baking soda, and spices. Add dry ingredients to wet ingredients and whisk until evenly combined. The batter will be thicker than your average pancake batter.

photo 2

Heat 1 tbsp of ghee or paleo fat of choice in a large skillet. You will need to repeat this each time you add pancakes to make sure the pan is evenly coated. Spoon batter in the pan. You will need to use the spoon to spread out the batter since it is a bit thick. Flip once the pancake gets a bit fluffy and the edge gets lighter in color or bubbles form.IMG_5550

 

FLIP TIP: This is a delicate process. When flipping the pancakes, guide the spatula under the pancake. You might not want to lift the pancake all the way off the pan since it increases the chance of breaking or folding it by mistake. Instead, with the spatula under the pancake, keep the tip of the spatula on the pan as you flip up and onto its uncooked side. You aren’t picking it all the way up and flipping in the same spot – you’re flipping away from its original location in the pan. (Think of flipping a giant tire over away from your body). You’ll need a bigger pan to do this because you need double the space.

Top with bananas, pumpkin puree, chocolate chips (Enjoy Life brand is clean, but not paleo) and/or pumpkin seeds.

IMG_5549

Makes about 12 pancakes.

MANGIA!

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7 thoughts on “Paleo Pumpkin Pancakes

  1. Pingback: Paleo Autoimmune Protocol, Day 23 | Speck of Awesome

  2. I choose not to eat “regular” pancakes because they spell digestive disaster for me so these pumpkin versions were a real treat. My batch made 5 good size cakes (4.5 inches in diameter) and were light, fluffy, and satisfying. My initial concern that one batch would not be enough to allow for morning leftovers was unfounded which means there would have been enough for me to share had I been willing (ha ha). I actually insisted dh try a bite and he was super impressed. Thanks for another winner!

  3. These look great. Not sure you can get canned pumpkin in the uk though. I do banana pancakes, which are just one banana and one egg per person. Mash/whisk and then cook on a low heat :)

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