Sometimes life calls for some super delicious pancakes. These lip smacking love cakes are paleo friendly, but save them for a special occasion. Don’t make them your everyday breakfast because they are far from calorie free. When you want a little dose of comfort food on a cold winter day, whip up a batch of these, and serve with a dense protein source like turkey bacon or sausage. (Makes 12 pancakes)
4 large eggs
4 large egg whites
1 cup (250mL) canned pumpkin
½ cup (75g) almond flour
1 tsp. baking powder
¼ cup (125 mL) coconut milk
1 tsp. vanilla
½ tsp. nutmeg
1 tsp. cinnamon
½ cup (50 g) pecans, crushed or berries (optional)
1-2 Tbsp. butter or coconut oil
Organic pure maple syrup
1. Mix all ingredients together in a large bowl except optional pecans or berries.
2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when fat.
3. From here, traditional pancake rules apply with slight modification. These will not bubble like your traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.
4. Served sprinkled with crushed pecans or berries on top.