This week I was inspired by the beautiful pumpkins at the market. One of the questions that I get asked most often is….what can I make for a healthy breakfast? These pumpkin pancakes are a winner because they are light, flavorful and free of white flour and sugar. Pumpkin is low in calories, high in fiber and a great source of Vitamin A. I garnish my pancakes with fresh blueberries and toasted pecans, but you could use toasted pumpkin seeds (pepitas) or use another type of nut.
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 1/4 cup fresh pumpkin puree (you can use the canned organic)
- 3 eggs
- 1 tablespoon of coconut milk
- 1 tablespoon of coconut oil (more for the pan or you can substitute butter)
- 1/4 teaspoon apple cider vinegar
- 1/2 teaspoon maple syrup
Whisk together coconut flour, baking soda, salt, cinnamon and nutmeg.
In another bowl, whisk together the 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. Mix ingredients until well combined.
Heat coconut oil or butter over medium heat until melted.
Spoon the batter into the pan in whatever size you prefer. The batter is thick, so you can shape it with a spoon, or use an ice cream scoop. They do not bubble like regular pancakes, so keep an eye on them to make sure they are cooked through. The pancakes will need a few minutes on each side (3 to 4 minutes depending on the pan temperature).
You can serve the pancakes with maple syrup, fresh fruit and/or toasted nuts. This recipe makes 4 pancakes.
Source: Paleo Grubs