#PaleoPumpkin Pancakes Featuring Almond Flour and Almond Milk
Paleo baking and desserts are of keen interest all over the Internet. I guess my first exposure to paleo came through my CrossFit days and while I take a more modest approach to both my fitness and nutrition these days I absolutely practice moderation. Recently in our effort to explore everything pumpkin and especially #paleopumpkin I took a look at pancakes. Several recipes yielded poor results; the pancakes were very flat and lacked substance. We tinkered and in fact, our version uses much more almond flour than most (double in some cases). When it comes to the almond milk we found that depending on how absorbent your almond flour is, you might need more or less of the liquid.
- ½ cup almond flour or meal
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canned pumpkin purée
- ¼ - ⅓ cup unsweetened almond milk
- 6 large eggs, at room temperature
- 2 tablespoons coconut oil, melted, plus extra
- 1½ teaspoons vanilla extract
- In a large bowl whisk the almond flour, pumpkin pie spice, baking soda and salt together to aerate and combine.
- In a separate bowl whisk together the pumpkin purée, ¼ cup almond milk, eggs, 2 tablespoons coconut oil and vanilla until well blended, then pour over dry mixture and stir just until combined. If the mixture is dry, add a bit more almond milk.
- Heat electric griddle, heavy sauté pan or nonstick pan; brush griddle or sauté pan with a bit of melted coconut oil and heat until a few drops of water dance. Doll out about ¼ cup amounts of batter at a time and cook over medium heat until bubbles appear all over the pancake (not just the sides like classic pancakes). The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and/or fruit if desired.
- If you can find Boiled Cider, also called Apple Syrup; give it a try. It is tart and a great addition or alternative to maple syrup. We like a little bit of each.