Pumpkin Pancakes

My in-laws are in town for Easter. They drive all the way down from Winnipeg, and I like to think it’s just for my pumpkin pancakes.

I’m allowing myself to call them “mine” because I make a couple tweaks to the original recipe. It’s actually a recipe from Diane Sanfilippo, from the book entitled Practical Paleo.

Since everyone was still sleeping, I had the entire first floor to myself. Step one: turn on some tunes.

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Now that you’re bopping around to some good tunes, you should realize that you’re starving.  Eat a can of pears while getting your ingredients together!

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As you’re getting your ingredients together, question the freshness of your eggs since you can’t remember when you bought them.  The Float Test works really well!  If you’re questioning your eggs, give it a try.

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Ruh roh… One of them is bad. Two are alright, and one is fresh.  Toss the baddie and swap in another fresh egg!

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All set? You should have 4 eggs, 1/2 cup pumpkin puree, 2* TBLS vanilla extract, 2 TBLS maple syrup, 1 tsp pumpkin pie spice, 1 tsp cinnamon, 1/4 tsp baking soda, and 2 TBLS coconut floor*.

*quantities or ingredients vary from original recipe.

All set?? K, let’s mix the wet ingredients first.

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Whip that up–I use an electric beater, but a whisk would work too.  Next, get together the dry ingredients. Make sure to get your cook book all messy… This is required. 😛

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K, mix the dry ingredients together so that we can sift them into the wet ingredients next.

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Mix these together, then set it aside for a moment. Now is going to be a great time to clean up your dishes and get the skillet or griddle pre-heated.

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That’s one of the things that I learned from my grandma.  If you clean as you go, the end clean up won’t be so bad.

Now, if you’re using a nonstick skillet, you shouldn’t need the coconut oil that’s called for in the original recipe. I normally prefer to leave it out, but I used a little this time just to stick a little closer to the original recipe.

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These cook up a little differently than normal pancakes. Depending on how hot your griddle is, these might cook up in a couple minutes, but it could take longer.  Our griddle is starting to lose heat in some areas, so I had a couple false starts.  You can watch for the bubbles to burst, but it could be a little while before you see that.

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Flip! These are a bit wet, even with the added coconut flour, so I like to press them after they’re flipped to get them to cook through. I also flip them again to make sure both sides of the batter that ooozes out (yummy!) is cooked.

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Slice up some fruit to have with your meal, and you’re all set. These pancakes are so flavorful that you won’t need butter or syrup to go with them.  By all means, feel free to dress them up!

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Enjoy!

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