Perfect Paleo Pumpkin Pancakes (for one)

It’s sunday, so commence laziness and pancake eating!  I think every sunday should be national eat pancakes day.  There is something truly awesome about waking up late on a Sunday, rolling out of bed at your leisure, making a giant cup of coffee, and diving into a big pile of pancakes.   Of course there is nothing wrong with eating pancakes any other day of the week.  They’re always a good option!

I have been hard at work the past week perfecting this recipe.  After many failed attempts I finally achieved the perfect pumpkin pancakes, using my favorite coconut flour.  These pancakes are scrumptious and filling, yet won’t leave you in carb coma thanks to coconut flour.  Also, this recipe makes a single serving so it has a built-in portion control.  So grab a spatula and get flipping, what are you waiting for?!

Perfect Paleo Pumpkin Pancakes (for one)

1/2 cup pumpkin puree
2 eggs
1/2 tsp vanilla
3/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
2 Tbsp coconut flour
1/4 tsp baking powder
1/4 tsp orange zest (optional)

coconut oil or pasutre-raised butter, for greasing the pan
almond butter, for serving
pure maple syrup, for serving

*I found the combination of pumpkin puree and cinnamon to be sweet enough without adding any extra sweetener, especially if you drizzle a little pure maple syrup on top!  I enjoyed these with just some homemade almond butter and a sprinkling of cinnamon and they still were plenty sweet for me.

**You can easily double the batter, and freeze half of the pancakes for another day.  Simply allow them to cool before storing them in a sealed container/bag in the freezer, with a small amount of wax paper separating each pancake.

1.  Whisk the pumpkin puree, eggs, and vanilla together.  Add the spices, coconut flour, baking powder, and orange zest.
2.  Heat a griddle or non-stick pan over medium heat.  Grease the pan with coconut oil or butter.  Allow the pan to heat up before adding the batter.
3.  Using a tablespoon, spoon the batter on the prepared griddle.  Gently spread each spoonful out with the back of a spatula so the pancakes are about 3″ each.
4.  Let cook for about 2 minutes on one side before flipping and cooking another 1-2 minutes.  Let the pancakes sit on a wire cooling rack while making the rest to keep them from getting soggy before ready to eat.

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