Thanksgiving Pumpkin Pancakes [Recipe]

Happy Thanksgiving to all my American readers! I hope you’re enjoying some quality time with family and friends this long weekend.
 
We had Canadian Thanksgiving last month and we kicked it off with Pumpkin Pancakes for breakfast. I wanted to share the recipe because these came out pretty tasty …I think it will be a new tradition for us! 
 
​ This recipe is paleo-friendly and gluten-free. This recipe also uses a small amount of coconut flour. I’ve been getting questions about coconut flour as a substitute for other flours in my recipes.
 
Coconut flour is a good flour to use nutrition-wise, but in my experience, it absorbs a ton of liquid, so you’ll need to have more liquid-y ingredients in the recipe as well (such as eggs, milk, etc.). Almond flour (which I use a lot of in my recipes) is not nearly as absorbent, so it cannot be used interchangeably with coconut flour unfortunately. Coconut flour does not substitute well for other flours either for the same reasons – it’s kind of in a class of its own. 
 
​ We had a big bag of coconut flour in our pantry that I had been chipping away at for months. I don’t bake with coconut flour much – it’s just not an easy flour to work with because of the absorbency issues I’ve mentioned above. One day, I tipped over a jar of oil and it got all over my floor (not really sure how that happened exactly, but it did), and the only way to get the greasy mess cleaned up was to use some flour to soak it up first. The bag of coconut flour came in handy then! So… if you’ve purchased lots of coconut flour and don’t know what to do with it, it might help with your greasy spills one day!
 
Here’s the recipe for the pancakes:
 
Thanksgiving Pumpkin Pancakes
Serves 2
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Ingredients
  1. ½ cup almond flour
  2. 1 tbsp ground flax seed
  3. 2 tbsp coconut flour
  4. Pinch of sea salt
  5. ½ tbsp cinnamon
  6. 1 tsp pumpkin pie spice
  7. ¼ tsp baking soda
  8. 2 tbsp honey
  9. ½ cup pumpkin puree (I used canned; make sure it’s puree and not pumpkin pie filling)
  10. 3 eggs, whisked
  11. ½ tsp pure vanilla extract
  12. butter for frying
  13. 2 tbsp vanilla protein powder (optional)
Instructions
  1. In a bowl, combine all dry ingredients
  2. In another bowl, combine all wet ingredients
  3. Add wet ingredients to dry ingredients
  4. Heat oil in a pan over medium heat (I used a cast iron pan and I think this will give the best results)
  5. Drop spoonfuls of batter onto pan and spread the batter out so it's pretty thin (this batter is thicker than usual pancake batters, and you want to spread it so it's thinner than normal pancakes)
  6. Cook for about 3-4 minutes, then flip over and cook for another 1-2 minutes on the other side
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