I’ve tried a couple of paleo “pancake” recipes and wasn’t happy with any of them. The typical paleo pancake is simply two eggs and one banana, but I’ve never been a fan of bananas. The first pumpkin pancake recipe I tried came out rather dry and not all that pancake-looking. But the recipe below worked well for me and, as you can see, they even look real. Next time I’ll try adding fresh blueberries to the pancakes and see how they come out.
- 3 large eggs
- 1/2 cup pumpkin puree
- 2 tbsp coconut milk or almond milk
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 cup almond flour
- pinch of salt
- Whisk eggs well in a large bowl, then whisk in pumpkin pure, coconut milk, and vanilla extract.
- Add in all the dry ingredients and whisk well until incorporated.
- Heat a skillet to medium-low heat and coat with olive oil spray.
- Pour about 1/4 cup of the pancake batter into the pan. They should be about 4 inches in diameter. Because these are a bit more fragile than regular pancakes, you don’t want to make them too large or they’ll break when flipping.
- Watch the pancakes closely because they do not bubble like traditional pancakes, making it harder to tell when to flip them. In my experience, it takes 2-3 minutes per side.
(Via Passionate Paleo)