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Coconut Pumpkin Pancakes (grain free)

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I've been really into pancakes lately.

Partly, because I’ve discovered that pancakes are the perfect method of exploring how different flours (including grain free flours) behave.  You can make a simple pancake batter with any type of alternative flour and once that batter hits the griddle, you will have a pretty good understanding of how it functions. This is especially useful when you are transitioning into a Gluten Free diet, and want to know how to use all these crazy flours available today. Warning: When you are in experimentation mode, you may not actually make the tastiest pancakes :)

But, these pancakes, my friends, are DELICIOUS. They are custardy and creamy in the center, have just the right amount of spice, and will fill you up in a way that the classic, white flour, buttermilk varieties just can’t do. Using coconut flour, instead of white flour, adds healthy fats & protein to the mix. The pumpkin puree comes loaded with micronutrients & fiber. The chia adds a little extra punch of omega-3 fatty acids, and the spices will get your blood moving.

Did I mention they’re delicious?  Because really, that’s what it comes down to.

 I just really like pancakes.

 

Coconut Pumpkin Pancakes 

makes 8-10 

Ingredients:

3 Eggs (free range, if possible)

1/2 cup pumpkin puree (sweet potato is also excellent)

1/2 cup canned coconut milk (Start with a can that has been cooled in the fridge for a couple of hours. In the winter, cans in your pantry should be cool enough. The goal is to have the cream separate from the water. Scoop off the thick cream on the top and save for topping Use the thin, liquidy part for the pancake batter)

3 tablespoons coconut flour

1 teaspoon chia seeds

1 tablespoon maple syrup (optional)

1 teaspoon pure vanilla extract

1 1/2 teaspoon pumpkin pie spice (OR 3/4 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves)

1/2 teaspoon baking powder

pinch of sea salt, to taste

coconut oil or ghee (to grease the pan)

Recommended Toppings:

Coconut Cream (from top of can)

Walnuts

Chia or Hemp Seeds

Method:

Combine all ingredients in a medium mixing bowl and lightly whip until well combined. If the batter seems overly thick, add more coconut milk (1 tablespoon at a time) until reaching the desired consistency.

Heat your pan or griddle to medium heat. Add a small amount of coconut oil or ghee. Pour approx 1/4 cup of batter at a time. You want the batter to sizzle when it hits the pan, but the heat should be low enough that the cakes won't burn. Once the bottom is firm and golden brown, flip your pancake. These usually take about 3-4 minutes per side. (that's a little longer than a traditional pancake batter, because you have all the pumpkin goodness in there!)

Top your pancakes with coconut cream, nuts, seeds & seasonal berries for extra yumminess & nutrient density. I also like to sprinkle additional cinnamon! 

 

As you can see below, I went in for more coconut cream half way through eating these...

Happy Breakfast, Friends!

Heather