Well, Labor Day weekend has come and gone. It was a nice long 4 day weekend that managed to pass by in the blink of an eye. They always do. I got some last bit of sun, enjoyed some time outdoors, but also…. PUMPKIN!
Ok, yeah. So, we’re getting into things a bit quickly. I’m totally fine with that, I look at it as… making sure you’re completely prepared for all things Fall when it actually comes around. When will that be? Honestly, it’s about 90 degrees outside so I’m not entirely sure. You definitely have some treats coming up, though… you’ve been warned. If you don’t like pumpkin, I will teach you how to like pumpkin. We Libras can appreciate more than just a Pumpkin Spice Latte.
This little number is for all the breakfast lovers with a sweet tooth out there. While I don’t really eat a lot of sweets, I do love maple syrup. What better way to celebrate fall with something that requires it? Cue: PANCAKES.
These bad boys are perfect. They’re subtle, fluffy, and absolutely delicious. They’re also pretty forgiving if you like to jazz them up a little bit. After making the first batch, I just mixed together more ingredients and made some little ones to freeze for breakfast throughout the month, and take out as needed. Portion control! Feel free to add whatever toppings you choose, too. Often times I’m not in the mood for so much sugar so I don’t want to drown them in syrup. Instead, I add a tbsp. of Justin’s Vanilla Almond butter while they’re still super-hot, and it gets all melty and delicious. To each their own! How do you guys like your pancakes?
Pumpkin Pancakes (Paleo!)
Prep time: 15 min
Cook time: ~20-25 min
Makes about 3-4 medium sized pancakes
- ½ cup pureed pumpkin
- 1 tbsp maple syrup
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 4 eggs
- 1 tsp baking powder
- ½ cup almond flour (I use Bob’s Red Mill)
- 2 tbsp coconut flour
- In a large mixing bowl, whisk your eggs together. Add your pumpkin, maple syrup, vanilla and cinnamon, and whisk together until smooth.
- In a separate bowl, add your almond flour, coconut flour and baking powder and whisk until thoroughly mixed. Over a fine strainer, slowly add your dry ingredients to the wet mixture and stir until smooth. The reasoning for this is to ensure any clumps of the dry ingredients are broken apart and mix well into the wet ingredients.
- Heat a large skillet to medium low/low heat, and grease with your preferred fat (I use coconut oil). It’s very important to cook these slow and low, so the inside cooks before the outside burns. If it’s browning too fast, you will need to turn the heat down and be patient!
- Cook the first side until golden brown, about 3-4 minutes. Once solid enough to flip, turn over and cook for another 3-4 minutes until golden brown.
Enjoy with your preferred toppings (mine is pictured with the almond butter and smidge of maple syrup!)