The D-Man came down the other morning and asked if I would make pancakes for breakfast. My first thought was “not today”, but I had been out of town all weekend, and a special breakfast was in order. He told me he had been dreaming of my fluffy pancakes while I was gone, and then gave me that quirky 10 year old smile…he’s so transparent! I decided a batch of grain free pumpkin pancakes with pastured butter and maple syrup would certainly put a smile on his face, and it did. Don’t forget that pumpkin is a great source of Fiber, Potassium, Vitamin K, but most importantly Beta-Carotene the pro-vitamin which is converted by the body into Vitamin A.
1½ Cups Blanched Almond Flour
½ teaspoon Non-Aluminum Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Celtic Sea Salt
½ teaspoon Organic Ground Cinnamon
¼ teaspoon Organic Ground Ginger
¼ teaspoon Organic Ground Nutmeg
Dash of Organic Ground Cloves
4 Small Pastured Eggs (if you have large eggs use only 3)
¼ Cup Coconut Milk (or milk of your choice)
2 Tablespoons Raw Honey (melted if solid) or Coconut Nectar
1 Tablespoon Vanilla Extract
Rounded ¼ Cup of Homemade or Organic Canned Pumpkin Puree (this is approximately 6 Tablespoons of pumpkin)
Organic Coconut Oil and/or Pastured Butter for cooking the pancakes
In a small bowl combine the almond flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg and cloves.
Using an electric hand mixer beat the eggs, pumpkin, coconut milk, raw honey/coconut nectar, and vanilla extract in a medium sized bowl until well combined.
Add the almond flour mixture to the wet ingredients and continue to beat until the ingredients are well combined.
Heat your pan with the coconut oil/pastured butter over low heat. (Note: watch the heat as the pancakes have a tendency to burn).
Pour a small amount of batter (less than ¼ cup) into the preheated pan.
NOTE: keep the pancake small, it will help you when it’s time to flip the pancake.
Cook the pancake until it begins to firm and turn the pancake carefully using a thin spatula.
Continue cooking for approximately 1 minute and serve.