Paleo Spiced Pumpkin Pancakes
You can never have too many main course recipes, so give Paleo Spiced Pumpkin Pancakes a try. For $2.3 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 19g of protein, 39g of fat, and a total of 518 calories. This recipe serves 2. This recipe from The Healthy Foodie requires vanillan extract, ghee, nutmeg, and pumpkin puree. It is a good option if you're following a gluten free, paleolithic, and lacto ovo vegetarian diet. A few people made this recipe, and 32 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is good. Try Paleo Pumpkin Pancakes #Paleo #GlutenFree, Cinnamon Spiced Paleo Pancakes with Mandarin Orange Compote & Pistachios, and Spiced Pumpkin Pancakes for similar recipes.
Servings: 2
Ingredients:
1/2 cup almond flour
1/4 cup pure unsweetened apple cider
1 tbsp arrowroot flour
1/4 tsp baking soda
2 tbsp coconut flour
4 eggs, beaten
2 tbsp ghee (or coconut oil)
1/4 tsp ground cardamom
1-1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp blackstrap molasses
1/4 tsp freshly grated nutmeg
1/2 cup pumpkin puree
1/8 tsp Himalayan or fine sea salt
1 tsp pure vanilla extract
Equipment:
mixing bowl
whisk
frying pan
oven
Cooking instruction summary:
In a large mixing bowl, add all the dry ingredients and mix with a whisk until very well combined. It might be a good idea to sift them to insure even distribution and remove any possible lumps. Set aside.In a separate bowl, combine the wet ingredients and mix well. Add the dry ingredients to the wet and mix delicately with a whisk until very well combined. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.Meawhile, add some coconut oil to a large skillet and heat over medium heat.When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked, about 2-3 minutes.Very delicately flip the pancakes and continue cooking until set, about 45 seconds.Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.Garnish with coconut butter, a drizzle of honey and a few pecans, if desired.
Step by step:
1. In a large mixing bowl, add all the dry ingredients and mix with a whisk until very well combined. It might be a good idea to sift them to insure even distribution and remove any possible lumps. Set aside.In a separate bowl, combine the wet ingredients and mix well.
2. Add the dry ingredients to the wet and mix delicately with a whisk until very well combined.
3. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.Meawhile, add some coconut oil to a large skillet and heat over medium heat.When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked, about 2-3 minutes.Very delicately flip the pancakes and continue cooking until set, about 45 seconds.
4. Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
5. Garnish with coconut butter, a drizzle of honey and a few pecans, if desired.
Nutrition Information:
covered percent of daily need
