Changing for the better, one bite and (deep) breath at a time.

Monday, October 13, 2014

October Pumpkin Series: Paleo Pumpkin Pancakes

October Pumpkin Series is  back! Check last year's awesome pumpkin recipes, like Pumpkin Bread, Pumpkin Chili, and No Bake Pumpkin Cookies, or take a gander at my favorite pumpkin recreation - my Healthy Pumpkin Spice Latte. This year, interns Macy and Kayla are hard at work adapting and experimenting with some of the most delicious pumpkin recipes of the blogosphere. It may be October 13th already, but we have plenty of October left to feature these amazing orange gourds. 

Do you have a favorite pumpkin recipe that you want us to adapt?

Paleo Pumpkin Pancakes
Adapted from Paleo Grubs


1/4 cup pumpkin puree
¼ C almond milk
1 tbsp honey
3 eggs
1 tbsp coconut oil, melted, plus additional for pan
1 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of pumpkin pie spice
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking soda


Assemble ingredients:

In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, pumpkin pie spice, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.

Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 3-5 minutes until the bottom is cooked through, and then flip. Cook for another 3-4 minutes until lightly browned. Repeat with remaining batter. Serve warm topped with sliced almonds, sunflower seed butter, a drizzle of maple syrup, smashed raspberries, banana slices, chocolate chips - the possibilities are endless!


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