This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
| Servings | Prep Time |
| 3-4 kids | 15 minutes |
| Cook Time |
| 4-6 minutes |
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| This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
|
Ingredients
- 4 eggs separated
- 1 cup canned pumpkin
- 1 tsp vannila
- 2 TBSP pure maple syrup
- 1/3 cup almond meal you can also use freshly ground raw almonds.
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp sea or Himalayan salt
Servings: kids
Instructions
- Separate the yolks from the whites of your eggs. Beat the whites until they form soft peaks. Set aside.
- Whisk the yolks, canned pumpkin, vanilla, and maple syrup together.
- Blend the almond meal, pumpkin pie spice, cinnamon, baking soda, and salt together, then sift them into the wet ingredients. Stir until you have an evenly combined batter.
- Gently fold beaten egg whites into the batter with a rubber spatula. Don't over mix. Once blended, drop onto heated skillet greased with ghee or coconut oil. If either of these are allergenic, use organic canola oil or safflower oil.
- Serve with a dusting of cinnamon, a drizzle of honey or extra maple syrup, crumbled macadamia nuts, and a pat of ghee or butter. Yum!
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