We have a serious love for pancakes around our house. But, we also do our due diligence to avoid refined sugars, grains and dairy. Fortunately, there are plenty of...
We have a serious love for pancakes around our house. But, we also do our due diligence to avoid refined sugars, grains and dairy. Fortunately, there are plenty of amazing grain-free and paleo pancake mixes on the market (Birch Benders is our all-time favorite). But, sometimes I just want to make something from scratch.
As the story goes, when my boyfriend was a little boy, he would stand over his sleeping mother and patiently wait for her to wake up. The moment she opened her eyes, he would say, "I want pancakes."
"I want pancakes" has been a long-running joke in our household. When I wake up in the morning, I will roll over and murmur these words to him. When one of us is hungry, we're likely to say, "I want pancakes."
So today, when my boyfriend expressed that he hadn't eaten lunch, I suggested pancakes. Unfortunately, we had no mix in the house. No matter! I whipped up the following recipe, and it turned out surprisingly well.
I included canned pumpkin, which is high in vitamin A, which has anti-oxidant and immune-supportive properties. I also added flaxseeds, which are a great source of fiber and omega-3 fatty acids. If you have been reading any of my content hormone balance, you know that I recommend incorporating flax regularly!
Use coconut oil to grease a griddle or non-stick pan to medium heat.
In a large bowl, combine coconut flour, ground flaxseed, cinnamon, ginger, baking soda and salt and whisk together.
In a separate bowl, combine canned pumpkin, almond milk, maple syrup, eggs, coconut oil and vanilla.
Gradually fold dry ingredients into wet ingredients.
Pour ~1/4 cup of batter into pan and cook 2-3 minutes, then flip and cook for another 2-3 minutes.
Ingredients
Directions
Use coconut oil to grease a griddle or non-stick pan to medium heat.
In a large bowl, combine coconut flour, ground flaxseed, cinnamon, ginger, baking soda and salt and whisk together.
In a separate bowl, combine canned pumpkin, almond milk, maple syrup, eggs, coconut oil and vanilla.
Gradually fold dry ingredients into wet ingredients.
Pour ~1/4 cup of batter into pan and cook 2-3 minutes, then flip and cook for another 2-3 minutes.
