Tuesday, 6 November 2018

Pumpkin Spice Paleo Pancakes

I cook up some tasty paleo pumpkin pancakes, spiced with warm autumn flavours and served with raw local honey and ripe stone fruits. 

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So. Pancakes. 

I know we're into November, so we're totally all about pumpkins now and warm spices and settling down under a comfy blanket to watch something on telly (I love The Hollow Crown series lately - anyone else?). 

And it struck me one day when I was washing up (lots of things strike me then, when my mind wanders off) that we get pumpkin cake, pumpkin coffee and pumpkin treats, but what about pancakes? Have pumpkin pancakes really been done enough? 


pile of paleo pancakes flavoured with warm spices, drizzled with honey


Soft, fluffy pancakes, with a secret dose of pumpkin and all the spices to go with it. They're not too sweet, so you'll want to sweeten them up a little bit with some gorgeous local honey (I get mine from a lovely man who lives up the road called Mike). I've kept them intentionally low in sugars because I know how we all love to drench pancakes in sweet, syrupy things. Don't we? 

Pumpkin Spice Paleo Pancakes
Serves 2-3

Ingredients
2 eggs
1 banana
1 tsp vanilla extract
quarter tsp ground ginger
quarter teaspoon cinnamon
eighth teaspoon ground cloves
1 tbsp coconut flour
1 heaped tablespoon canned pumpkin (or use your own fresh pureed pumpkin)
1 tbsp mild, unflavoured coconut oil 
raw local honey and ripe stone fruits, to serve

Method
Crack the eggs into a mixing bowl and beat the together. Peel the banana and discard the peel. Mash the banana into the eggs and beat until you have a runny, gloopy but fairly smooth mixture. Add the vanilla, ginger, cinnamon and the cloves and mix again. Add the coconut flour and stir. Leave for a few minutes, to allow the mixture to stiffen a little. Stir in the pumpkin and mix well. 

Melt the coconut oil in a frying pan on a medium heat. Once hot, add dessertspoonfuls of the pancake mixture, smoothing them out with the back of the spoon to make a pancake shape. Allow to cook on one side, and, when you start to see bubbles appear, flip them over to cook on the other side. Transfer onto a plate, while you cook the rest. 

To serve, pile up the pancakes and serve with raw, local honey and ripe autumnal stone fruits. 


Made this recipe? Let me know what you think - tag me on Instagram at @joromerofood and I'll share any I see! 

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