Pumpkin Cardamom Pancakes

Why should the nasty prepackaged foods get all the convenience? Even Paleo pancakes can be premixed in a jar with a tight-fitting lid, making for easy pancake cookin’ in your hotel room! Make sure to use a larger jar than you think you need, as this batter will thicken quite a bit after sitting in a cooler, and you’ll need to add more water before cooking. Start with a small amount of water and add more if needed. Remember, you can always add more, but you can’t remove it once it’s in there! If it gets too runny, well, it still makes a nice crepe-like pancake.


¼ cup almond flour
¼ cup coconut flour, sifted
2 TBSP arrowroot starch
½ tsp baking soda
1 tsp cinnamon
2 tsp ground cardamom
Pinch of sea salt
½ cup pumpkin puree (canned or boxed)
5 eggs
½ tsp pure vanilla extract
2 TBSP pure maple syrup
¼ cup coconut milk

3 TBSP coconut oil

Maple syrup to top the pancakes
Makes 12 pancakes

Prep Day:

In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, cinnamon, cardamom, and sea salt.
Add the pumpkin, eggs, vanilla extract, maple syrup, and coconut milk, and blend with a hand mixer until the ingredients are fully combined.
Store the batter in a large jar with a tight-fitting lid in the refrigerator or a cooler until needed.
Serving Day:

Add water to the jar of pancake batter a little at a time. Shake after each addition until the batter is the consistency of traditional pancake batter.
In an electric skillet set to medium heat, heat 1 TBSP coconut oil.
Pour the batter into the skillet to form 3- or 4-inch-wide pancakes.
Cook the pancakes until they bubble in the middle and the edges are set. Flip and cook the other side a few minutes more.
Repeat steps 2-4 with the remaining coconut oil and batter.
Serve the pancakes with maple syrup.