Pumpkin pancakes

Sometimes, life calls for some pancakes. Yes, these are paleo friendly, but if leaning out is your objective, save these for special occasions and do not make them your everyday breakfast. That said, for those mornings that do call for a little dose of comfort, whip up a batch of these, and serve with a dense protein source. I like to serve these pancakes with turkey or chicken sausage.

4 large eggs
4 large egg whites
1 cup (250 mL) canned pumpkin
½ cup (75 g) almond flour
1 teaspoon baking powder
¼ cup (125 mL) coconut milk
1 teaspoon vanilla
½ teaspoon nutmeg
1 teaspoon cinnamon
½ cup (50 g) pecans, crushed (optional)
1-2 tablespoons butter or coconut oil

  1. Mix all ingredients in large bowl except optional pecans.
  2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot.
  3. From here, traditional pancake rules apply with a slight modification. These will not bubble like your traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.

Variations—We’re fans of adding a few chopped nuts on top of a freshly poured pancake. You can also top a stack of these beauties with a few berries, or mix into the batter some finely chopped apples for a little sweetness.