Friday, September 23, 2011

Happy Fall- Pumpkin Pancakes

Ahhh, my favorite time of year has arrived! I love everything fall; the food, the weather, the decorations, the holidays! I started on my fall baking a week early (as well as my decorating ;) ... did I mention I LOVE fall?), but I've been waiting to post it till today.  So here it is, delicious pumpkin pancakes! My kids ate these up plain, but they would make an awesome treat with a drizzle of pure maple syrup and some crushed pecans!!

Pumpkin Pancakes
1/2 C Canned Pumpkin
2 Eggs
1 Tbsp Honey
1/4 C Coconut Oil- Melted
1/4 C Coconut Milk
1/4 C Coconut Flour
1 tsp Cinnamon
1 tsp Baking Powder

Preheat griddle or pan to 325. In separate bowls, mix wet and dry ingredient.
Combine wet into dry. Spoon mixture onto griddle and cook 2-4 minutes per side. These need to cook lower and slower than traditional pancakes for them to set-up well in the middle and to be able to flip them properly. Be patient!
Enjoy as is, smeared with more coconut oil, or topped with pure maple syrup and pecans. Mmmm!
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9 comments:

  1. AnnieOctober 9, 2011 at 4:20 PM

    could almond flour be used in place of the coconut flour?

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  2. EstherWOctober 9, 2011 at 5:46 PM

    Coconut flour is much more absorbant than Almond flour is. You will get a grainier texture using the Almond flour, instead of the fluffy texture of a more traditional pancake. Also, you will need to increase the amount, probobly to 1/2 or so of a cup. Hope that helps!!

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  3. JuliaOctober 10, 2011 at 8:04 AM

    Tried these this morning...I know I am out of practice flipping pancakes...but had a hard time keeping these together and the batter seemed pretty thick...any suggestions?

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  4. EstherWOctober 10, 2011 at 8:23 AM

    Try turning the heat down a bit. I have found I have to let the pancakes cook slower and lower than a traditional pancake. If you want a thinner pancake you can add some more coconut milk. I've noticed that depending on size of eggs, brand of pumpkin, and even brands of coconut flour, the consistency can change a bit. I like them a bit thicker, but they should work just as well a bit thinner. Hope that helps!! I know when I first tried Paleoizing pancakes they would fall apart a lot more, but once I got the hang of lowering the temp and giving them time to set up, they worked well!!

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  5. AnonymousOctober 20, 2011 at 8:18 PM

    Can these be turned into waffles? I just don't like flipping them. It never turns out! :/

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  6. EstherWOctober 21, 2011 at 11:29 AM

    I'm not sure if they would work as waffles or not. I hesitate to say yes without trying, but I think they have enough oil in them that they should. I have a pumpkin in the oven right now and was planning to make a batch of the pancakes for the weekend. I will give it a try as waffles and post on my facebook how they turn out. Not sure if I will do it tonight or tomorrow though. Hope that helps!

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  7. TrixieOctober 23, 2011 at 9:37 AM

    These look great, about how many pancakes do you get?
    Also,how do I freeze for later use?

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  8. EstherWOctober 23, 2011 at 9:55 AM

    I can't remember exactly, Trixie, but I believe about a dozen smallish ones. I freeze them on a cookie sheet, and then transfer them to a ziplock bag once they are solid. They also last several days in the fridge! Hope that helps!

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  9. TrixieOctober 23, 2011 at 10:47 AM

    Thanks soo much!!

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