If you’re looking for a fluffier pancake, I know you’ll enjoy this recipe. The combination of baking soda and apple cider vinegar–which you can’t taste in the finished product, by the way–creates a nice fluffy texture.
Fresh pumpkin purée is best, but of course it’s not always available during a pumpkin pancake craving. Farmers Market Organic Pumpkin is a great alternative. The cans are BPA free and organic pumpkin is the only ingredient.
Pumpkin Paleo Pancakes
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 3 eggs
- 1/4 cup coconut milk
- 2 tablespoons Virgin Coconut Oil
- 1/4 teaspoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/4 cup pumpkin puree
- Mix together coconut flour, baking soda, salt, cinnamon, and nutmeg with a whisk.
- In another bowl, whisk together eggs, coconut oil, coconut milk, apple cider vinegar, maple syrup, and pumpkin puree.
- Gradually add the coconut flour mixture to the egg mixture as you whisk the ingredients together until well combined.
- Heat coconut oil or butter over medium-low heat until melted.
- Spoon the batter into the pan in whatever size you prefer.
- Cook for a minute or two. Keep flipping until they’re fully cooked and no raw batter shows up on the edges.
- Serve with butter and/or maple syrup.
If you have some left over, you can store them in an airtight container and warm them up in the next day or two. You don’t even need to warm them up–they’re like muffins, just not as sweet.
But that’s the good thing about cutting all of that excess sugar out of your diet: a little goes a long way, and you don’t even miss the cups and cups of sugar normally added to these recipes.
© Liz Davis If CaveMom Baked Cookies 2012 | Pumpkin Paleo Pancakes