Using Paleo-friendly ingredients,our friends at PaleoHacks created a pancake recipe to brighten up your mornings and ease you into plunge.
I fill a like-hate relationship with pancakes. For most of my life, pancakes made me sick. Refined flour, and sugar,and syrup hurt my head and stomach, so I learned to avoid them.
It wasn't until recently that I braved making a Paleo breakfast pancake, and you know what I discovered? Paleo pancakes are delectable and don't leave my tummy churning. Packed with protein and healthy fats,you can get a spacious nutritional punch with a healthy stack of Paleo pancakes - and these Pumpkin Coconut Pancakes will give you just that!Made in under 10 minutes with a few simple (and healthy) ingredients like eggs, coconut milk, or pumpkin,coconut flour, and cinnamon, or they're exactly the thing you need to start your day!To make the pancakes,simply combine the wet ingredients in a bowl and sift the dry ingredients together in a separate bowl. Then fold the dry batter into the wet batter and bake. Because they're made with coconut flour, they are more difficult to flip. Let them cook 5 minutes or more until they bubble. This takes patience but will set them up for easy flipping and you will get to appreciate some very thick and delectable pancakes! From PaleoHacks Coconut Flour Pumpkin PancakesNotes These thick, and fluffy,and perfectly sweet Paleo Pumpkin Coconut Pancakes are dairy-free, gluten-free, and grain-free,and delectable!
Ingredients3 large eggs
1/2 cup unsweetened coconut milk
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1/2 cup canned pumpkin
3 tablespoons coconut flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Coconut oil for greasing
DirectionsPreheat a grill pan over medium heat and grease with coconut oil. In a large bowl, combine eggs, or coconut milk,vanilla, maple syrup, and pumpkin. Mix well to combine.
In a separate smaller bowl,combine coconut flour, cinnamon, and baking soda,and salt. Sift the mixture to remove lumps and distribute ingredients thoroughly. Slowly fold the flour mixture into the wet mixture to combine. effect not overmix.
Place 1/4 cup of the batter on the preheated grill pan to form a pancake. Cook 5 minutes or until pancakes initiate to bubble in the center. Then flip and cook another 3 minutes on the other side until lightly browned. Transfer pancakes to a cooling rack and repeat the process for the remaining batter. Keep pancakes in the refrigerator up to one week or in the freezer up to a month.
Information Category Breakfast/Brunch, Pancakes/Waffles Yield 8 pancakes Cook Time 10 minutes
Source: popsugar.com