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Easy Recipe: Pumpkin Pancakes from Practical Paleo

Posted By Diane Sanfilippo On October 8, 2012 @ 10:27 AM In 21-Day Sugar Detox,Breakfast,Dessert,Easy Recipes,Featured,Gluten and Gluten Free,Practical Paleo | 49 Comments

When fall rolls around, it seems only natural to want to make as many recipes as possible that use pumpkin! This is a quick and easy way to take an inexpensive ingredient (canned pumpkin) and turn it into something delicious.

Pumpkin Pancakes

grain-free • gluten-free • dairy-free • sugar-free • nut-free • nightshade-free

from Practical Paleo (page 242)

Click here for estimated nutrition facts.

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.

ingredients

  • 4 eggs, beaten
  • 1/2 cup pumpkin puree
    You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
  • optional: 1-2 Tbsp of coconut flour
    To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • optional: 2 tablespoons honey or maple syrup
    Leave this out if you are eating these while on the 21-Day Sugar Detox!
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
    or

  • 1 teaspoon cinnamon
  • pinch salt

preparation

  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

change it up

  • Instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.
Note: I earn a small commission if you use the links in this post to purchase the products mentioned. I only recommend products I would use myself or that I recommend for clients in my practice or at workshops. Your purchase helps support my work in bringing you real information about nutrition and health.

About the author

Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach. Diane is a New Jersey-based Holistic & Paleo Nutritionist and The New York Times Bestselling author of “Practical Paleo” and The 21-Day Sugar Detox, – a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Diane co-hosts The Balanced Bites Podcast, a top-rated weekly radio show about all things health and nutrition.




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