I'm having a hard time admitting that summer is basically over, but Paleo Pumpkin Pecan Pancakes with blueberries should help console me. Pumpkin season is upon us friend, and it seems like everyone is going pumpkin crazy (Holley says there was even a rumor of pumpkin flavored condoms she read about in this article). Holley based this recipe on one by Practical Paleo, and the non-pumpkin pancake which I love!
There seem to be a lot of birthdays right around now, as I have a load of friends celebrating this season. I was at a party this weekend celebrating a big milestone for one of my best friends: 40 but he could easily pass for 30 or younger (he gets ID'd all the time).
Celebrations for these big birthdays are pretty fantastic not only because they are great for getting old friends together, but also for meeting some fantastic new people- the friends, family and important people in the life of the birthday boy/girl. It's not surprising that this guy is surrounded by fantastic loved ones- he's a pretty incredible person himself.
It was a fantastic evening full of entertainment and love. I'm thankful for all the support that my friends have in their lives and grateful to get to meet some of these influences.
And of course, I found a group of foodies to talk paleo with. One couple was very encouraging of me visiting in the future to introduce them to some tasty paleo foods. I'm thinking some Paleo Pumpkin Pecan Pancakes with blueberries might be needed (along with some perfect Paleo Breakfast Sausages). Share these with some of your loved ones (new or old)!
Paleo Pumpkin Pecan Pancakes
Description
Do you have pumpkin fever? The only cure, is more pumpkin! Gluten free pumpkin pecan pancakes!
Ingredients
- 1 cup pumpkin puree
- 1/4 cup carrot pulp
- 4 eggs
- 1/4 tsp baking soda
- 2 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 1/4 cup chopped pecans
- 1/4 cup blueberries (optional)
Instructions
- Grate 1 small carrot into a food processor, (or if you juice: use the pulp of one medium carrot).
- Add 1 cup of pumpkin puree (I used fresh roasted pumpkin, you can use canned; just make sure to read the ingredients and use one without added sugar).
- Add eggs and pulse until blended.
- Add salt, pumpkin pie spice, baking soda, and coconut flour, pulse until blended.
- Stir in pecans and blueberries (optional) and pour onto a griddle (approx. 350F).
- Flatten out a bit; this makes a thick batter and cook for 3-4 min.
- Carefully flip and cook for approximately the same amount of time.
- Serve with B grade maple syrup, and grass fed butter.
Would you consider making these for breakfast on the Thanksgiving weekend? I’ll make sure I have all the ingredients for you.
I’d consider it. Want that over omelettes?