Paleo pumpkin pancakes – these paleo pancakes are made with coconut flour and pumpkin puree. Easy to whip up and eat during fall.
Apart from the leaves scattered over the streets and sideways, I can always tell when Autumn is around the corner. The evenings become darker much sooner, the nights are cooler and the winter crops are stocked on the supermarket shelves. One of my favourite Autumnal/Winter food is pumpkin because you can make so many amazing recipes including some paleo pumpkin pancakes
Over the past weekend I was presented with a generous sized pumpkin. Believe me this thing could feed the five thousand, thankfully I had some manly hands on desk to chop the gigantic bugger into small segments. I was truly in my element.
All I could think about was the how many recipes could I make with this now sizable pumpkin. Too many to count on one hand, that’s the answer.
I stayed in my kitchen for what seemed like an entire day, doing some trial and error with this pumpkin. I wanted to make some more pancakes that would be loaded with a high content of vitamin A.
Using coconut flour to make paleo pumpkin pancakes
In my cupboard was some unused coconut flour, coconut like is a great alternative for anyone who is gluten intolerance or find whole wheat flours to cause bloating.
Don’t be fooled by the name, processing of the flour omits the coconut taste yet the protein and fibre remains uncompromising. This is another superfood flour, pricey but a little goes along way. The flour is quite drying so most recipes call for a large quantity of milk or eggs to keep it saturated.
To make the pumpkin spice mix for your paleo pumpkin pancakes
- 1 tsp of pumpkin spice
- 4 tsp of cinnamon
- 2 tsp of ginger
- 1 tsp of allspice
- 1 tsp of nutmeg
Use a 1 tsp of this pumpkin spice mixture to the recipe and reserve the rest.Print
Paleo pumpkin pancakes
- Prep Time: 3 mins
- Cook Time: 7 mins
- Total Time: 10 mins
- Category: breakfast
- 1/2 cup of pumpkin puree
- 1 tsp of pumpkin spice (see post above)
- 1/4 cup of coconut flour
- 4 large eggs (free range)
- 1/2 tsp of baking soda
- 4 pitted dates
- 1/2 tsp of vanilla powder
- 1/8 tsp of himalayan pink salt
- *coconut oil according
- Whiz the wet ingredients in a blender until smooth.
- Then follow up with the dry ingredients to form a smooth batter. The batter should be more on the thick side but not too dense.
- Heat and grease a crepe pan (or frying pan) on low.
- Ladle a small amount (roughly 2” thick) onto the pan and cook until golden brown
- Turn over and repeat process.
- Serve with some coconut nectar, fruit and enjoy
Can use other nut milk
Coconut flour needs to be hydrated so ensure to use the amount of eggs recommended for recipe.