Please, don’t let the “paleo” part scare you.
Back in the summer, we did a Whole30, which we loved (lost 25 pounds in 30 days). When it ended, we moved to a more “paleo” cooking style. I won’t call it a diet. It just so happens that the food we eat and the food that makes us feel our very best (full of energy, focused, not bloated, happy) happen to align with paleo.
With that said, you could easily adapt this recipe to include white flour, for instance, but I say, why change something that’s already SO good! It’s not necessary.
It’s also not necessary to have seven, but I bet you’ll want to.
I could eat these every day…breakfast. lunch. and dinner.
Pumpkin Paleo Pancakes Recipe
- 4 large eggs
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 1/3 cup almond flour
- 1/4 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- coconut oil for greasing griddle
- In a mixing bowl, whisk together the eggs, coconut milk, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended.
- In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.
- Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating.
- Using a small measuring cup or ladle or spoon, or whatever you have handy, pour the batter (approximately 1/4-1/2 cupful – depending on how big you like your pancakes) onto the griddle and cook until bubbles appear on the surface.
- Carefully flip and cook on the other side until the pancake is done, about one minute more.
- Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used.
- Top with the maple syrup, ghee, nuts, fruit, or whatever you dig on your pancakes.