If you follow me on instagram then you will know that I’ve been working on a recipe for paleo pumpkin pancakes (say that three times fast!) for the last few weeks. Weekend pancakes were one of my most missed meals while Arden and I were on our strict elimination diet. Now that we have successfully reintroduced eggs (yay!!), we can add pancakes back into our repertoire! There is another reason why I’ve been so happy about these pancakes and that requires a confession- Everett only eats toast with nut butter and jam for breakfast. There, I said it. My kids don’t always eat nutrient dense, healthy meals. Everett’s breakfast of choice was a battle that I chose not to fight, so he has been eating gluten free toast with some kind of nut butter and low sugar jam for the past few months. All along he would also eat pancakes, but since Arden and I couldn’t eat them it seemed like a lot of effort to make pancakes just for Everett. But now, not only can we all eat pancakes but he is eating protein packed pumpkin pancakes for breakfast!! #winning! Also, it is such a relief to just be able to make one breakfast for the kids and not worry about Arden stealing off limits food from Ev’s plate!
Our go to pancake recipe is Zenbelly’s paleo pancake recipe so I decided to use that as my base and work from there! Simone from Zenbelly is a paleo baking genius and I love her recipes so much! Now, I will probably get in trouble for saying this, but I’m not totally crazy about pumpkin spice. Don’t get me wrong, I enjoy a piece of pumpkin bread as much as the next girl but I don’t count down the days until it’s PSL season. When I set out to create my perfect pumpkin pancake I wanted something that didn’t smack you in the face with pumpkin spice. Something a little more subtle that would pair perfectly with a drizzle of maple syrup! The end result is light and fluffy with a subtle pumpkin spice flavor and as a bonus, they’re sugar free (until you add syrup of course!). Now let me warn you, these are not one bowl pancakes. These pancakes require a few extra steps and a bit more work but I think that they’re worth it and they save beautifully! So make a double batch on Sunday and you can pop them in the toaster to heat up for breakfast all week!
- 8 eggs, separated
- 6T coconut oil (at room temperature)
- 1/3 c full fat coconut milk
- 1T vanilla extract
- 2t pumpkin pie spice (if you LOVE this spice bump it up to a full tablespoon!)
- 1c pumpkin (I roasted my own, but you can use canned or roasted butternut squash)
- 2.5 c (250g) almond flour
- scant 1/4 c (30g) green banana flour
- 1/4t salt
- 1t baking soda
- Separate egg whites and egg yolks- put your whites in your stand mixer (or a bowl with a hand mixer or whisk if you need a workout!) and put your yolks in your blender or food processor.
- Whip your egg whites until medium stiff peaks form.
- Add coconut oil, coconut milk, vanilla, pumpkin pie spice, and pumpkin to blender or food processor with the egg yolks and blend for 30 seconds or until everything is well combined.
- In a large bowl, mix almond flour, green banana flour, salt and baking soda. Add pumpkin mixture and stir to combine.
- Fold ⅓ of your egg whites into your batter to help loosen the batter. Then add the rest of the egg whites and fold gently until well incorporated.
- Heat a cast iron skillet (or a griddle is even better!!) over medium heat and lightly coat it with the oil of your choice for your first pancakes – I don’t add oil after the first pancakes.
- Using an ice cream scoop or a 1/4c pour batter into pan- the batter will be thick so I use the scoop to gently spread it into an approximately 3-4 inch circle. Cook for 3-5 minutes on the first side- it should be holding its shape on the side before you flip it. Flip and cook for 2 minutes on the other side. You may need to adjust the temperature on your pan to get the best results!
- Top your pancakes with whatever you like and enjoy!
I hope these pancakes find their way onto your Sunday brunch menu this Fall!