Saturday, November 17, 2012

Paleo Pumpkin Pancakes

Pumpkin Pancakes

Just in time for Thanksgiving week I have one more delicious pumpkin recipe to share. Now lets be honest, I actually have many more pumpkin recipes to share, like Pumpkin Sweet Potato Spice Bread, that will probably still find their way to a post before the year is over. Pumpkin recipes are just too good.

As Thanksgiving gets closer I hope you checked out my Paleo Thanksgiving Menu for delicious recipes for the big meal. As I said before, Evan's parents are coming into town and we could not be more thrilled. Our thanksgiving day plan is to go for a morning hike and then come home to cook and enjoy a mid afternoon meal. These pancakes, along with some uncured bacon, will make a great pre hike breakfast. I serve them sprinkled with a little cinnamon!

Serves: 2-3, makes 6 medium pancakes

4 medjool dates, pits removed
1/4 cup whole coconut milk
3 eggs
1 tsp vanilla
1/2 cup pumpkin puree
3 Tbs coconut flour
1/3 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1 heaping tsp cinnamon
1 tsp pumpkin pie spice

1. Place dates in a microwave bowl with 1 Tbs water and heat for 30 seconds. Mash with fork. Place dates in a food processor or blender. Add milk, eggs, vanilla and pumpkin. Pulse to combine.
2. In a small bowl, stir together the rest of the ingredients (flours-spice). Add to blender. Pulse to combine.
3. Heat a small nonstick skillet over medium heat. Add 1/2 tsp coconut oil. Add pancake batter 2 heaping Tbs at a time to the pan. Cook 2-3 minutes per side. Repeat with remaining batter until all batter is cooked. Serve with a sprinkle of cinnamon. 

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