Good Morning, hope everyone had a good weekend. I spent the weekend doing a little wedding planning which was actually pretty fun. It’s kind of exciting watching it all come together but it’s too soon for that part. We picked a date and secured the venue and now the rest of the good stuff will begin.
Two weekends ago, during our northern snow storm I tried on a few dresses. It was rather unplanned moment but those usually are the best. I called Jessica and basically said I’m coming to get you and we are driving way far in the snow so that I may act on my compulsion to try on two dresses. When we arrived the two dresses that I wanted to try on were not not available. I tried on a few alternatives and they were nice, it was fun but it reminded me that I want to be in tip top shape for my wedding… and in my life.
I decided, since I’m already gluten free, I would step it up a notch and focus more on Paleo recipes. Paleo recipes are mostly low-carb, grain-free, mostly dairy free (I’ll use butter and ghee sometimes). The carbohydrates that are in the diet are those that naturally occur in fruits, vegetables & nuts.
Let me introduce you to Paleo Pumpkin Pancakes.
If you like pumpkin and the spices that flavor pumpkin pie & muffins you will like these. These are similar to most egg / banana pancakes that you get from form healthy fitness plans so the texture is more moist than a traditional pancake.
- 4 eggs
- 1/2 cup can pumpkin
- 1 tbsp coconut flour
- 1 teaspoon of pure vanilla extract
- 2 tbsp honey or maple syrup
- 1/4 teaspoon backing soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- pinch of salt
- Preheat your griddle to 325 degrees F
- In a large measuring cup add the eggs and beat them until completely combined, add the vanilla, honey or maple syrup and pumpkin. Mix and set aside.
- Combine the baking soda, salt, pumpkin pie spice, cinnamon & coconut flour. Slowly sift the dry ingredients into the wet ingredients, mixing with a whisk as you combine them.
- Lightly grease your griddle with oil of choice, pour the batter making small to medium sized pancakes. These might be hard to flip if you cook them in too high of heat so use a lower heat (300 – 325) and if they are too big (as with any pancake) it can be messy flipping.
- When a few bubbles appear or when the edges start to brown (take a little peck by lifting the edges with a fork), flip once to finish cooking
- Serve with grass-fed butter, more cinnamon, sliced bananas or more maple syrup, the topping possibilities are endless.
I put butter and syrup mostly on one pancake and ate the other two with whatever was left on my plate. Also I’m sorry about the lighting in these pictures, the pancakes on the griddle are a bit orange looking which is due to the lighting in my kitchen. The finished pancakes are in the dining room, in natural light.
If you are new to Paloe or have some questions, I did a really basic introduction to it about a year ago, which you can find HERE. I’m rather new to paleo cooking but we can go on this journey together, I’ll share my secrets with you if you promise to do the same.