Paleo Pumpkin Pancakes
A thick stack of fluffy pancakes, fresh off the griddle… topped with a melting butter and a drizzle of REAL maple syrup.
Sounds tempting, doesn’t it?
But if you follow a healthy low glycemic diet, you know that devouring a pile of pancakes is just about one of the worst things you can do for your health.
In fact, an average serving of two pancakes with “butter” and syrup contains more than 500 calories, 90 grams of carbohydrate and 50 grams sugar, not to mention belly-bloating gluten and the heart-attack-waiting-to-happen “butter spread” loaded with deadly trans fat.
But I’ve got some good news. You don’t have to end your love affair with flapjacks to be lean and healthy.
In fact, when made with intelligent ingredients, pancakes can be a delicious delivery vehicle for protein, healthy fats and fiber.
And the Paleo Pumpkin Pancakes below are just that. Not only are they packed with the fat-torching trifecta of protein, fiber and healthy fats, they’re also rich in antioxidants thanks to pumpkin and spices.
Instead of lethargic, distended and dozing off to dreamland… these pancakes will leave you feeling satisfied, energized and ready to tackle your workday or workout!
Paleo Pumpkin Pancakes Recipe
- 4 Tbsp. Bob’s Red Mill Organic Coconut Flour
- ¼ tsp. Celtic Sea Salt
- ½ tsp. cinnamon
- 0.125 tsp. nutmeg
- ¼ c. fresh pumpkin puree
- ½ tsp. pure maple syrup
- 1 Tbsp. coconut oil
- 1 tsp. apple cider vinegar
- ¼ tsp. non-aluminum baking soda
- 1 Tbsp. Native Forest Organic Classic Coconut Milk
- 3 large pastured eggs
- Combine the coconut flour, baking soda, salt, cinnamon, and nutmeg in a bowl and whisk to mix.
- In a separate bowl, beat the eggs with the coconut oil, coconut milk, apple cider vinegar, maple syrup and pumpkin.
- Slowly add the coconut flour to the eggs and stir until well combined.
- Heat a cast iron skillet or griddle over medium-low heat. Add butter or coconut oil to the pan.
- When your fat is melted, spoon the batter into your skillet. Cook for about 2 minutes or so and carefully flip (they will not bubble up like traditional pancakes so you’ll need to keep an eye on them). Continue cooking until browned on both sides and cooked in the middle.
- Serve the pancakes warm with butter and pure maple syrup.
512.81 kcal Calories, 112.68 mg Calcium, 26.13 g Carbohydrate, 634.5 mg Cholesterol, 35.7 g Total Fat, 12.62 g Fiber, 4.49 mg Iron, 33.86 mg Magnesium 340.52 mg Potassium, 23.62 g Protein,47.86 mcg Selenium, 621.54 mg Sodium, 7.02 g Sugars, 1.91 mg Zinc, 22.92g Saturated fat, 0 trans Fat, 6.56 g Monounsaturated fats, 2.31 g Polyunsaturated fats, 10267.5 IU Vitamin A, 0.25 mg Vitamin B6, 1.94 mcg Vitamin B12, 2.64 mg Vitamin C, 52.5 IU Vitamin D, 2.15 Vitamin E, 10.79 mcg Vitamin K, 78.13 mcg Folate,0.12 mg Vitamin B1(Thiamin),0.33 mg Vitamin B3(Niacin),0.75 mg Vitamin B2(Riboflavin), 0.22 mcg Lycopene, 499.83 mcg Lutein and Zeaxanthin, 0.05 g ALA, 0.01 g EPA, 0.06 gDHA,309.58 mg Phosphorous, 0.5 mg Manganese, 2936.95 mcg Alpha carotene, 4267.47 mcg Beta carotene, 15.66 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid
- No Fish
- No Red Meat
- No Pork
- No Shellfish
- No Gluten
- No Seeds
- No Soy
- No Dairy
- No Poultry
- No Corn
- No Yeast
- No Peanuts
- No Grains
- No Legumes
- No Nightshade
- No Citrus