Editor’s note: This recipe is now one of many pumpkin recipes I compiled into one glorious eBook: 10 Delicious Pumpkin Recipes for the Vegan and Vegetarian Foodie. Download your free copy now!
Are you ready for the ultimate Christmas morning breakfast? Or any other day you have time for homemade pancakes?? (By the way, these also refrigerate quite nicely if you wanted to double or triple the recipe and eat them for a few mornings in a row without all the dirty dishes.)
Seriously, I don’t like to brag (yes I kind of do…), but these pancakes are THE BOMB. Full disclosure, the inspiration came from a totally legit, fully intact, awesome recipe by Gina Matsoukas at RunningtotheKitchen.com. But I believe I’ve taken these puppies to the next level and created a heaven-in-your-mouth AWESOME pumpkin pie pancake recipe that is free of grains and processed sugar, and packed with easily digestible protein, good-for-you spices, and DELICIOUSNESS. (Hint: toasted pecans play a big role in the over-the-top-ness of this recipe!)
I’m not kidding when I say that these very well may be the best pancakes I’ve ever made, and that includes any box mixes, gluten-free, grain-free, or otherwise. I can’t wait to experiment further with other flavors and combination once I get over my pumpkin craze for the season. And when I do, believe me, you’ll be the first to know (well, second after Loren).
Ingredients (makes about 8 pancakes, enough for 2 people)
- ½ cup almond flour
- 2 tbs coconut flour
- 1 tbs ground flax seed
- (optional) 2-3 tbs hydrolyzed gelatin like this.*
- 3 good cranks of the grinder of sea salt or Himalayan pink salt
- 1 tbs cinnamon**
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp clove
- ¼ teaspoon baking soda
- ½ cup pumpkin puree
- 4 whole pasture eggs
- ¾ cup raw pecan pieces
- 2 tablespoons pure grade B maple syrup
- ½ teaspoon vanilla extract
- ghee*** or coconut oil for cooking pancakes
*I like this gelatin because:
- it’s from grass-fed cows
- it’s easy to digest
- it’s great for muscle growth, bone health, and immune function
- it won’t gel and make your pancakes weird
**I use ceylon cinnamon because I use it in a lot of recipes, including my morning coffee every once in a while, and studies have shown that too much cassia cinnamon can cause liver damage. I don’t think I overdo the cinnamon, but you never know…
***I use ghee because I’m not strictly paleo. I like the flavor of butter with my pancakes, but the lactose and casein in regular butter and I don’t get along very well. I prefer to use ghee so I can have the best of both worlds. Plus, if you’re using ghee from a grass-fed cow, you’re getting a good dose of CLA, an important part of a healthy diet, especially if you’re trying to trim down or maintain a healthy weight.
- Heat your non-stick skillet large pan over medium heat and wait for it to warm up before adding your raw pecan pieces
- Allow them to heat up, creating a nice, non-burnt pecan aroma before you add in a little ghee to coat them and a dash of salt
- Once they are lightly toasted, remove from pan and set aside and lower the heat on the burner
- Mix all the dry ingredients in a large bowl and the wet ingredients in a smaller one, beating the wet until fully incorporated
- Add the wet to the dry, mixing well to create a nice thick batter
- Add a good, heaping tablespoon or so of ghee to the pan and turn the heat back up to medium-high
- Using a ¼ measuring cup or large spoon, scoop batter onto pan and cook on each side for a few minutes until browned. Feel free to keep adding more ghee as you do more batches until the batter runs out.
Don’t forget to download your very own FREE copy of my homage to pumpkin: 10 Delicious Pumpkin Recipes for the Vegan and Vegetarian Foodie. Download your free copy now!