Paleo Pumpkin Pancakes
Breakfasts

Paleo Pumpkin Pancakes

Posted

17 February 2016

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These pancakes are perfect for breakfast or whenever you’re feeling peckish. Although delicious fresh off the skillet, they also freeze beautifully for an effortless meal later.

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Cook and cool the pancakes, stack them with pieces of waxed paper in between to prevent sticking, and place in an airtight container to freeze.

Prep time: 5 minutes Cook time: 10 minutes Serves: 3 portions

Ingredients

  • 4 eggs *preferable free range
  • 1 cup pumpkin puree
  • 1/2 cup nut butter of choice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 2 tablespoons coconut oil

Method

  1. In a large bowl mix eggs, pumpkin, nut butter and beat with a whisk until smooth. Add in cinnamon, vanilla and nutmeg and then whisk again to incorporate.
  2. Using a skillet over medium-high heat, add in coconut oil to coat the pan - swivel to make sure the pan is well coated.
  3. Drop 1/4 cup servings of batter into the pan, cook until bubbles begin to appear and the edges are set, about 2 minutes. Flip the pancakes over gently to cook the other side for another 2 minutes.
  4. Cook in batches adding more coconut oil to the pan as necessary.

*For variation, replace pumpkin with pureed apples or mashed bananas instead.


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