I make pancakes about once a week to freeze and reheat throughout the week. Most of time I use my pumpkin whole wheat recipe full of whole grains and pumpkin. But, I found this recipe in my library-borrowed “Practical Paleo” book that I thought would be fun to try. At first, these were AWFUL. The photos below have before and after photos. It makes me doubt a book’s recipes when a simple thing like pancakes can’t be accomplished. Even the reviews online were bad…. until you add… FLOUR! Well, to keep them paleo you need to use coconut flour. I have included that option in the recipe. For non-paleo people, you can throw in 3-4 Tb. of whole wheat flour and what a difference!! Fabulous pancakes!! I will definitely make these more often now. What makes these special? Due to the high egg content, naturally this recipe tastes a little eggy. I liked it. I also like eggy breakfast items like Dutch Baby Pancakes and dessert items like Cherry Clafoutis.
Here is a photo link to the photo in the book. I don’t understand how the pancakes could look like that without flour. They have structure and air holes… like a flour pancake. But there was no flour in the original recipe. Weird.
Paleo Pumpkin Pancakes
yield 2 servings
1/2 cup pumpkin puree
2 Tb. maple syrup (I tried also with non-Paleo sugar free syrup and it worked also)
2 Tb. melted butter or coconut oil (I tried with applesauce successfully also)
1 tsp. vanilla extract
1/4 tsp. baking soda
1 tsp. cinnamon
1-2 Tb. of coconut flour (or for non-Paleo version: 3-4 Tb. whole wheat flour)
butter for the pan
1. Heat your large skillet to medium heat.
2. In a mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, butter and vanilla.
3. Once that is mixed really well, scatter the dry stuff on top: baking soda, cinnamon, salt and optional (but highly recommended) flour.
4. Whisk that all up until just combined.
5. Grease your skillet with a little butter. Ladle the pancake batter and cook on one side for about 2 minutes. It will be a golden orange-brown once cooked.
6. Flip and cook another 1-2 minutes on the other side. Serve with sliced bananas, syrup or eat plain.
Recipe adapted from Practical Paleo