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paleo pumpkin pancakes
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5 from 1 vote

Paleo Pumpkin Pancakes

Ingredients

  • For 17 3 &1/2” in diameter pancakes:
  • 6 eggs
  • 1/3 plus ¼ cup pumpkin puree
  • zest and juice from 1 clementine
  • 1/4 cup heavy cream grass-fed, pasture raised, (or coconut milk)
  • 1 tsp vanilla extract
  • 1 Tbs raw honey melt to liquid if it is solid
  • 2 Tbs melted butter grass-fed, pasture raised (or coconut oil)
  • additional butter for greasing the pan
  • ½ cup coconut flour sifted
  • 1 Tsp pumpkin pie spice blend I like Trader Joes
  • 1 tsp baking soda
  • ¼ tsp table salt
  • Serve with real maple syrup optional
  • For 51 3 &1/2” in diameter pancakes:
  • 18 eggs
  • 1 & 3/4 cup pumpkin puree one 15oz can
  • zest and juice from 3 clementines about ½ cup of juice
  • 3/4 cup heavy cream grass-fed, pasture raised, (or coconut milk)
  • 1 Tbs vanilla extract
  • 3 Tbs raw honey melt to liquid if it is solid
  • 6 Tbs melted butter grass-fed, pasture raised (or coconut oil)
  • additional butter for greasing the pan
  • cup coconut flour sifted
  • 1 Tbs pumpkin pie spice blend I like Trader Joes
  • 1 Tbs baking soda
  • 3/4 tsp table salt
  • Serve with real maple syrup optional
  • I recommend using organic ingredients when possible.

Instructions

  • In a large mixing bowl, whisk together the wet ingredients: eggs, pumpkin puree, clementine zest and juice, heavy cream, vanilla extract, melted raw honey, melted butter. When I am making the larger portion I bust out the hand mixer to give my arm a break.
  • In a separate bowl whisk together the coconut flour, pumpkin pie spice, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and whisk until there are no lumps. Let the batter rest for a minute or two. Coconut flour is very absorptive; the batter will thicken to a consistency similar to cornbread batter.
  • Heat a nonstick or well seasoned, griddle pan or frying pan, to medium low. Once the pan is hot, grease the pan with some butter. Spread two tablespoons of batter into 3&1/2” diameter circles. When the sides of the pancakes are sizzling, and you begin to see bubbles forming check the bottom of the pancakes, they should be golden brown before flipping, about a minute per side. Flip with a thin spatula and wipe it frequently so this it can easily slide under the pancakes.
  • Add more butter to the pan, as needed, between batches. If you are serving immediately, you can keep the pancakes warm in a 200 degree oven, on an ovenproof platter, while the rest of the batches are being cooked.
  • Serve with real maple syrup.