Friday, November 12, 2010

Paleo Pumpkin-Chip Pancakes

Try this autumnal breakfast treat the next time you're craving pancake comfort, but you don't (obviously) eat grains any longer! They're moist, delicious and will leave you satiated and smiling!

Paleo Pumpkin-Chip Pancakes

Yield 2-3 large or 9 small servings

3 large organic eggs (separated)
1/2 c. organic pumpkin
1 heaping tablespoon raw almond butter
2 Tbsp. Coconut "flour"
1/2 tsp baking soda
pinch of himalayan salt (sea salt is also acceptable)
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground vanilla beans or you may use vanilla extract
2 tsp Coconut Palm sugar (optional)
1 Tbsp raw cacao nibs
Coconut oil for cooking pan

whisk egg whites til frothy, add yolks and rest of wet ingredients and blend well. Add in dry ingredients and mix together until blended.
pour into a Pre-Heated (about 10 mins) med hot pan, (careful not to make it too hot, you don't wanna burn them!)
cook for about 2-3 mins per side, flipping when needed.

Serve with grass-fed butter and/or a small amount of organic maple syrup if desired or just a fresh fruit compote. Add a few slices of organic bacon if you're feeling like a little meat on the side!!


Recipe by - Justin J. McCoy

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