Saturday, 11 January 2014

Paleo Pumpkin Pancakes

Today was family day, so we started our morning by making a batch of Paleo Protein Pumpkin pancakes.  These are pretty much a staple in our house for Avery.  I make a batch (usually a double batch), freeze some, and keep some in the fridge.

Avery loves to help out in the kitchen, and I find this recipe easy enough that I can let her get involved.  She stirs the eggs, while mommy preps everything into cups that she can just dump into the mixing bowl.

Once its all together she can have a go with the immersion blender, because that is just way too much fun for a 2 1/2 year old!

The batter needs to be pretty thick.  They are very fragile pancakes.  I break most of them flipping them, so not too may are picture worthy.  Once I put the batter in the pan I spread it out as think as I can.

 Be patient with them too.  The do take some time to cook.... much longer than regular pancakes (in my opinion).

As far as taste, Avery obviously loves them.  She almost always eats them, which is impressive for her.  I like them, my husband wont touch them.  I think they have an eggy bread taste to them.

Source: Turtlewoman

1/4 cup coconut flour Costco sells giant bags or organic coconut flour for $8.99
3 eggs
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup pumpkin puree (Not pumpkin pie mix)
1/2 teaspoon apple cider vinegar
1 tablespoon coconut oil, melted, (add more for more moisture)
1/4 teaspoon pumpkin pie spice - I usually add just a little bit extra
1/4 cup almond milk, (optional, if your batter is still too thick for your preference) - we used coconut milk today so they would be 21DSD friendly
1/4 cup pure maple syrup, (to drizzle on) - Avery often has them with honey, or almond butter and honey - I just eat them plain :-)

Instructions for Paleo Pumpkin Pancakes

  1. Whisk together the dry ingredients: coconut flour, baking soda, salt, cinnamon and nutmeg. I dont do this.  I have the spices and coconut flour seperate for Avery's sake.  When I make them alone I just dump everything in the bowl as i measure it
  2. Then whisk the wet ingredients in a separate bowl: eggs, coconut oil, apple cider vinegar, maple syrup and pumpkin puree. I dont do this either :-0 I just toss it in as its ready
  3. Slowly add the dry mix to the wet mix until the ingredients are well combined. Well I clearly don't do this step either. LOL
  4. Heat the pan or skillet with coconut oil or organic butter over MEDIUM-LOW heat. Spoon the batter into the pan in whatever size you wish. Use a spoon to flatten and shape the batter to about 1/3 inch. They will not bubble like regular pancakes so keep your eyes on them until they are done. Flip them over to the other side when the bottom is golden brown. Also, you can check the edges to see if they are ready. I use my ice-cream scooop contraption and then flatten them out as thin as I can with a spoon
  5. Serve with pure maple syrup or just enjoy the pumpkin pancakes by themselves. Enjoy
They do freeze and reheat quite well, so don't be afraid to make a double batch!

Hope you and your little ones enjoy them as much as Avery does!

Happy Cooking!!

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