Paleo Pumpkin Pancakes


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Paleo Pumpkin Pancakes

COURSE: Breakfast

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This recipe is based off of one that was originally found in a cookbook. However, I decided to try it out at my grandparent’s place in North Dakota over Thanksgiving break, where my cousin Fritz and I had been doing the majority of the cooking for everybody. As I threw all of the ingredients in a bowl, Fritz (who is a pretty good cook and one of those people that has been doing it long enough to cook by instinct and doesn’t rely on recipes) rushed over and asked me what the heck I was doing. I said “Umm… making the pancakes?” “Not like that you’re not.”

So this recipe was born. After a series of changes, we ended up with a paleo pumpkin pancake that even he approved of. And now, I will share it with you! What’s really unique about these pancakes is how moist and fluffy they are (while still holding together well), and their delicate pumpkin flavor.

Tips:

It is best to let your eggs reach room temperature before using them.  If you forget, you’ll find that when you pour the coconut milk and ghee into the yolk mixture, the fats will begin to solidify, making the mixture chunky.  To fix that, place the bowl with the mixture in it into a larger bowl or pan with lukewarm water in it (obviously with the water level not high enough to slosh into your mixture).  If the water is too hot,  you’ll cook the eggs which will ruin the mixture.   The other way to accidentally cook your eggs is if, instead of using room temperature ghee or room temperature liquid coconut oil, you melt either one in the microwave and then pour directly into your yolk mixture.  Yep, definitely did that yesterday.  Rookie mistake.

I actually don’t have an electric mixer, I know that sounds crazy… but I don’t actually bake a lot so I don’t need one very often.  Yet, I call for one in this recipe, as that is the easiest way to whip egg whites into a nice foam.  Is there an alternative? Yes! Get a cheapie handheld whisk like this one:

You can stand it up in the batter, and roll it as fast as you can between your palms (like you’re trying to start a fire).  You’ll have beautiful egg white foam in under a minute! The picture you see in the recipe below was taken of foam I whipped up in that exact manner.

My last tip is kind of a general one for pancake making- don’t put more pancakes on your pan or griddle than you can easily get under to flip.  You’ll have far more pancake casualties that way- it is better to just be patient and do fewer on the pan at once.  Also, the best way to get under your pancake to flip it is to gently lift around all the edges of the pancake to make sure it won’t stick, then with a very fast and forceful motion, slide the spatula under the pancake.  Easing it on there really doesn’t work that well. Practice makes perfect! For the flip, small but quick, decisive motions are best- commit to your flip. If you don’t, your pancakes will fall apart.

Gonna try out this recipe? Don’t forget to tag your Instagram pictures to see yours show up on this page:

#paleopumpkinpancakes   #leafygreenpaleo

 

Paleo Pumpkin Pancakes

paleo pumpkin pancakes with topping

By Published: November 28, 2012

  • Yield: 16-18 (6 Servings)
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins

What's really unique about these paleo pumpkin pancakes is how moist and fluffy they are, with a delicate pumpkin flavor.

Ingredients

Instructions

  1. Separate the whites and yolks from the eggs into two separate bowls, and beat the yolks lightly with a fork.
    paleo pumpkin pancake ingredients
  2. Stir ghee, maple syrup, and coconut milk into the egg yolks until blended.
  3. In a third large bowl, mix together all dry ingredients- almond flour, salt, nutmeg, cinnamon, and baking powder.
  4. Add egg yolks and other wet ingredients to the bowl with the dry ingredients, mixing just until blended.
  5. Gently fold pumpkin in with the batter. The only ingredients left in a separate bowl should be the egg whites.
  6. Using an electric mixer (or a whisk), beat egg whites until frothy.
    frothy egg whites
  7. Fold egg whites into the batter.
    paleo pumpkin pancake batter
  8. Heat griddle or skillet to medium heat. (Note: after the first pancake or two, you will probably need to turn down to medium low or low to keep the pancakes from burning)
  9. Using a stick of butter or a few drops of oil, grease the griddle or the area where you'll be pouring on the pancake batter.
  10. Pour on enough batter to create approximately a 3 inch diameter pancake. Cook approximately two minutes on the first side, flip, and cook two more minutes. Depending on your griddle or pan, you may not need a full 2 minutes per side. Check under the pancake frequently to make sure it isn't burning.
    paleo pumpkin pancake in pan
  11. Repeat, using all the batter. Remember that you may need to turn down the heat to medium low or low after the first pancake or two.
    paleo pumpkin pancakes
  12. Serve immediately, optionally with clarified butter, maple syrup, or fruit as a topping.
    paleo pumpkin pancakes with fruit

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