Pumpkin Paleo PancakesPosted by TheCraftyCollab on May 16, 2014 in Main Dishes, Recipes | 2 comments
Lettuce Be Healthy has a recipe for the once carbo-licious pancake, Paleo style! Her Pumpkin Paleo Pancakes use gluten-free, healthy ingredients that make this breakfast favorite guilt-free.
Kim Lam has a few different versions of the recipe and we hunted them down.
To see the differences, take a peek at the chart below:
To see the instructions that we followed,
and HERE for Recipe #3.
If you’re like Maren, and start sweating when you hear the word “Paleo”, click here for a great introduction by Irena over at Eat, Drink, Paleo.
Reviewer #1 – Sheri
Mission: These little babies just sounded so delish I had to try them. Hearing that they were “Paleo” made me feel a whole lot better about eating pancakes.
- It took me quite a while to find Coconut Flour, but then remembered that a local store carried a ton of Bob’s Red Mill’s products. Sure enough, they had it!
- I realized I didn’t have any Pumpkin Pie Spice so I just added a little extra Cinnamon.
Tips & Tricks Learned:
Step 2 states: “Then whisk the wet ingredients in a separate bowl: eggs, coconut oil, apple cider vinegar, maple syrup and pumpkin puree.” I believe that is “Maple Syrup” is supposed to be the milk. The Maple Syrup is for drizzling on top.
I first tried making the pancakes in my stainless steel skillet with melted Coconut Oil on the bottom of the pan, but flipping them was a challenge. I then tried my electric griddle set at 350° and it worked much better.
The consistency of the batter was different than traditional pancake batter. You have to sort of shape your pancakes.
I found that letting them cook a few minutes to the point where they were nearly cooked through on the first side made them easier to flip. There was some trial and error for the first couple.
Such a healthy recipe and delicious.
Just the flipping challenge, which I was able to tackle.
These pancakes were delicious! My husband loved them. Unfortunately between the two of us we ate them all and didn’t save any for the kids. Ooops!
I certainly love that fact that they are packed with fiber and protein and rarely any carbs or sugar. They’re a winner in my book.
I’m thinking of taking this recipe and swapping the pumpkin puree for some smashed bananas! I think my kids would LOVE them!
Reviewer #2 – Sarah
Mission: To try another paleo breakfast recipe to add to my cookbook! I love eating Paleo and eat that way most of the time. I made the switch about two years ago and have never felt better!!
- I went with Recipe #1
- The recipe calls for ¼ tsp. Pumpkin Pie Spice, but I did not have this on-hand, so I just opted to substitute with ¼ tsp. of Ground Nutmeg. Though she does list ground nutmeg in the directions, so I think I was spot on!
- After mixing the batter together I did feel it was pretty cake-like in consistency, so I opted to add ¼ cup of Coconut Milk (instead of Almond Milk) to thin it out a bit. That did the trick!
- I used Agave Syrup instead of Maple Syrup, since I generally only have Maple Syrup on hand when it’s in season (we love to purchase it locally). I added 1/4 c of Agave Syrup within the batter as well as drizzled on the pancakes.
- I used 1 Tbsp. of Coconut Oil on the pan before placing the pancake batter on to cook.
Tips & Tricks Learned:
I scooped a heaping spoonful of batter for each pancake and smoothed it out a bit as directed to thin them out.
I ended up getting eight pancakes out of the batter. This was enough to feed myself, my kiddos, plus have a few left over.
The pancakes are a little tricky to flip. I just couldn’t get my spatula underneath of them very well. Since this batter doesn’t bubble up like a “normal” pancake, I waited about three minutes before I flipped them and that seemed perfect!
This recipe was fairly easy to prepare and all the ingredients are easy to find.
Plus, if you live a Paleo lifestyle, you will have most of these ingredients on-hand already. And, they were very tasty when done!
There was definitely some skill needed to flip these pancakes!
With their spongy consistency, they never really got firm and it made them somewhat hard to flip.
I really liked these pancakes! They were easy to make, had a nice texture to them and were very tasty! I served them with sliced bananas and sausage links.
I will definitely make these again. They would be super tasty in the fall with a pumpkin spice latte!
Reviewer #3 – Kristy
Mission: I love trying new Paleo recipes especially breakfast ones as I get bored with eating eggs every morning! A little twist for my hubby, too!
- I followed the 2nd version of this recipe as I had more of the ingredients.
- I used Unblanced Almond Flour that I had on hand instead of Coconut Flour.
- I was out of Coconut Oil so I used Sunflower Seed Oil, I figured it would add to the nut flavor of the dish!
Tips & Tricks Learned:
The directions made it sound so easy, but my dropping of the batter into the pan was not an easy task! I attempted to use a spoon to smooth the batter out and it kept sticking to the spoon so with my figures and spoon, I did the best I could.
Cook on low as I found the outside was cooking a lot faster than the interior of my pancake.
Beware of popping seeds! Yes siree, my husband and I thought we had blown up the house! I had covered the pancakes with a lid to allow the interior to cook, by doing so it must have overheated a flax seed and BOOM, our hearts skipped a beat with the loud pop!
Hmmm…used pumpkin that has high levels of Vitamin C and antioxidants!?!
Not a lot of flavor and a bit on the dry side.
Tricky to spoon onto the pan, may need a little practice.
I am a fan of many Paleo recipes but one wasn’t my favorite.
The recipe seemed to be simple to follow and the pictures seemed so tasty on the blog! Maybe I missed a step? You all know, I am not always the best at following instructions!
Reviewer #4 – Amanda
Mission: I have been eating clean for a couple of months now and pancakes have been sparse. I am a pumpkin lover so these looked right up my alley!
- I went with Recipe #1.
- I did not have any organic pumpkin puree so I went with a can of Libby’s that I had on hand.
- I also only ended up using about an ⅛ of a cup of Almond Milk as my batter was just a little thick but didn’t call for the entire ¼ per the recipe.
- I currently use Bob’s Red Mill Coconut Flour and it works fine for me. Amazon is a great resource for specialty flours and I find their prices to be much better than what I can get locally.
Tips & Tricks Learned:
BE PATIENT! I turned a couple too soon and they ended up a pile of batter.
Also, don’t add the almond milk right away. Chances are you will not need all of it. Mix your ingredients then let them sit for a few minutes while your pan heats. You will know at that point if you need more.
Great flavor! I liked the combination of spices and the pumpkin.
The texture is pretty typical for a Paleo recipe so someone that is new to cooking this way may find it a little grainy but for those of us who eat minimal carbs it doesn’t phase us!
The recipe has a lot of ingredients but very little of each.
I felt I could have used less Maple Syrup. ¼ of a cup seemed like a lot.
All in all I will definitely be making these again!