One of the foods we can all agree on around here is that we LOVE pancakes.
But pancakes can be a challenge when you are following a Paleo or gluten-free lifestyle, especially if you expect a certain texture. That doesn’t mean you can’t have them, it just means that you have to be willing to rethink your perception of pancakes.
You have to be willing to eat ugly pancakes.
I came across this recipe in the book Practical Paleo but you can also find it on Balanced Bites. I had to try it. It’s pancakes AND pumpkin, two of my favorite things. As I made them I realized that they certainly don’t look like pancakes and don’t even look like the picture in the book, but I had no other options so I served them.
The kids loved them and so did I!
- 1/2 cup pureed pumpkin
- 4 eggs
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice/nutmeg
- 1/4 tsp baking soda
- pinch of salt
- optional: 1-2 tbsp coconut flour
- optional: 2 tbsp maple syrup
- optional: use honey in place of maple syrup
- optional: use grass-fed butter in place of coconut oil
- Whisk eggs until beaten
- Mix with pumpkin, vanilla and maple syrup (if using)
- Blend in the dry ingredients
- Melt the coconut oil in a small pan and mix into batter
- Oil skillet and pour batter onto it. When pancake bubbles and when it will lift off the skillet, flip and brown on the other side. Repeat until batter is gone.
- Serve with applesauce, real fruit preserves, grass-fed butter, maple syrup, or whatever your favorite topping is.
NutritionNote: Nutrition information is provided for information only. It may not be complete or accurate. 730 Sage Street is not responsible for inaccurate nutrition counts.
- Serving Size: 4-6 pancakes
These pancakes really did look weird, but I made a triple batch and all but 5 remained with 3 kids and myself eating them. There were around 40 pancakes originally! They are thin and delicate, not thick and fluffy like a traditional pancake but boy were they good. I did some with the maple syrup in the batch and some without. it was better WITH but weren’t bad without either. The kids didn’t notice the difference.
Next time I am going to try to add the coconut flour in and I think it would kind of interesting to use these as hamburger buns or for sandwiches.
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