Tuesday, December 11, 2012

Paleo Pumpkin Gingerbread Pancakes

Yes, two gingerbread recipes in one week. I think I'm trying to get everyone in this household as smitten with the seasonal spiced treat as I am... if you're not personally a fan, you can easily omit the molasses and ginger and just stick with pumpkin pie spice or cinnamon.

In fact, this entire dish is the result of me doing a little tweaking: I adapted the Sweet Zucchini Pancakes we all loved this summer, which were in turn based on PaleOMG's tasty Carrot Cake spin.

While I know I shared a glut of pumpkin recipes this past fall, I amazingly did not come up with a pancake one. Thank goodness I remedied THAT little oversight, correct? ;)

Both of my kids really liked these, and they were easy to whip up for a breakfast-for-dinner night. I experimented with grinding up pecans in lieu of using almond meal, and really loved the way the flavor worked. You can use any ground nut flour or almond meal/blanched almond flour instead.
Pumpkin Gingerbread Pancakes

1 cup canned pumpkin
3 eggs
1/2 cup ground pecans
1/2 cup coconut milk (or milk of choice)
1-2 tbs. blackstrap molasses
2 tbs. melted coconut oil
1/4 cup chopped raw walnuts
2 tbs. coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ginger
pinch of allspice
2 tsp. cinnamon
mix-ins: raisins and shredded coconut (I used a small handful of both)

Mix all dry ingredients in a large bowl. Add wet ingredients and stir to combine. Cook in a greased skillet over medium heat, about 3-4 minutes a side.

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