Pumpkin Pancakes – An Easy, Grain-Free Hot Breakfast
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
3-4kids 15minutes
Cook Time
4-6minutes
Servings Prep Time
3-4kids 15minutes
Cook Time
4-6minutes
Ingredients
Instructions
  1. Separate the yolks from the whites of your eggs. Beat the whites until they form soft peaks. Set aside.
  2. Whisk the yolks, canned pumpkin, vanilla, and maple syrup together.
  3. 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.
  4. 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.
  5. 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!