I’ve been daydreaming of pumpkin for months now. Then I saw the first pumpkin patch a few weeks ago and knew it was time to get in the kitchen and come up with a pumpkin recipe. I’ve said it before but I love this time of the year. Not only because some of my favorite ingredients are in season but because it’s cooler, the leaves change, soccer season, oh and I guess because it’s football season. Can you tell I’m a football fan? I am, but I’m not. I went to a college that didn’t have a football team but I married a guy who had that experience and we now all sit and watch his team play on Saturday’s and cross our fingers they win. Sometimes the crossing of fingers work and sometimes it hasn’t. Go Gamecocks! Ok, back to pumpkin! If you are a pumpkin fan here is a little peak at all the pumpkin recipes in my new cookbook Paleo Sweets and Treats….have you gotten it yet? I’ve seen some of your posts on Facebook and Instagram. I’m so excited to hear what you think…I’m also nervous at the same time. But that’s me. These are just a few of the pumpkin recipes inside the new cookbook there are more that I didn’t photograph.
Now let’s talk pancakes! These pancakes are my little ones new favorite pancake recipe. I know I say that all the time but I used their #1 favorite Banana Cinnamon Pancakes and changed them up a little. So really it’s just a different version of their favorite….ok I’m a bad sales-woman. I should shut up now and let you just head on down to the recipe. Yeah, probably BUT I have one more thing to say…don’t forget that you have until the 14th to take advantage of this amazing offer. The Harvest Your Health e-book bundle is only $37 for 71 e-books….that is over an $1000 savings! What!? Crazy, right? Now go check it out and get your e-books plus discounts and more. You have until October 14th…so only 4 days (thanks to my facebook friends because I seriously thought today was the 11th).
Now for the pancakes….enjoy!!
Pancakes are a Paleo treat in my house, mostly served on weekends and especially after the request/begging of my 5-year old twins. On a crisp fall morning these pancakes are a favorite and warm the soul. Try switching up the pumpkin puree for sweet potato puree or ripe banana puree.
- ½ cup pumpkin puree
- 2 eggs
- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons canned coconut milk
- 1 teaspoon vanilla extract
- ½ cup almond flour
- 1 tablespoon coconut flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup pecans, chopped and light toasted
- Heat griddle or non-stick skillet over medium heat.
- In a large bowl add pumpkin, eggs, coconut oil, maple syrup, coconut milk, and vanilla and using a hand mixer combine the ingredients until smooth and blended.
- Add almond flour, coconut flour, cinnamon, salt and baking soda to the wet ingredients and mix again with hand mixer until everything is incorporated.
- Melt 1 teaspoon of additional coconut oil in a skillet making sure oil coats the bottom evenly. Then add about 1/4 cup to about 1/3 cup batter to the skillet to make a pancake size circle. Allow the pancakes to cook on one side for 3 to 4 minutes. You do not want to flip the pancakes too soon or they will break apart. It’s important to allow them to cook on one side until golden. Then carefully, using a spatula, flip the pancake over to cook on other side.
- Continue with remaining batter. Again, making sure these cook on the skillet to allow them to flip easily. These are not cook like your traditional pancakes. Also, keep the heat on medium to avoid them from burning.