So I made my banana paleo pancakes for Shrove Tuesday this week & someone told me about a yummy pumpkin batter. Not really knowing what to expect, curiosity got the better of me and I of course had to try them out for you!

And…. I was actually more than pleasantly surprised! 

This recipe is gluten free, dairy free, vegetarian friendly and paleo.

Makes around 8-10 mini pancakes

Prep time: 10/15 mins 

Here is the recipe (sorry for the measurements in cups):

1/4 tsp baking soda

1/2 cup almond flour

1/2 tbsp cinnamon

1 tbsp ground flaxseed

2 tbsp coconut flour

1/2 cup Hokkaido pumpkin puree (I have a strong vitamix mixer and it mixed fine without roasting beforehand,  but probably easier if you roast for 30 mins if you have time) I use hokkaido, which you will love too if you are a little bit of a lazy cook like me as you don’t have to peel it! 

3/4 cup egg whites

1 tbsp agave honey

coconut oil for cooking

200ml almond milk

Vanilla seeds from a vanilla bean.

Here goes!:

1.Heat your pan to a medium heat and melt the coconut oil (these pancakes need to cook slowly 4 to 5 minutes each side so keep the heat low and cooking slow),

2.If you have a good mixer, pour all ingredients in & only half (100ml) of the almond milk, mix to make a batter without lumps. If no mixer then firstly mix all wet separately and then all dry separately and then whisk together.

3.Here you can decide whether you need to add any more almond milk. It should be a pourable batter.

4.The coconut oil should be melted by now and I use a small ladle to pour three small pancakes into the pan.

5.Cook in pan 4-5 minutes each side. When you see air bubble holes forming, it usually indicates that the one side is done.

Voila! Enjoy with some agave honey or fruits for breakfast!


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