Paleo Fluffy Pumpkin Pancakes
- Number of Servings: 12
Ingredients
4 eggs, room temperature1 cup half & half or coconut milk (full fat)2 teaspoons vanilla extract1 tablespoon honey1/2 cup coconut flour1 teaspoon baking soda1/4 teaspoon kosher saltcoconut oil or butter, for frying (optional if using non-stick pan or griddle)
In a small bowl, beat eggs vigorously until frothy, about 2 minutes. (There’s your exercise.) Mix in milk, vanilla, and honey.
In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
Stir 3/4 of the wet mixture into the dry until the coconut flour is incorporated. Allow to sit for 3-5 minutes. Batter should be really thick, like brownie batter. If it is nice and thick, add the rest of the wet ingredients. (I used all of the wet ingredients. I think this step is to allow for coconut flour that might have adsorbed moisture during storage.)
While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
Serving Size: Makes 12 small but filling pancakes
In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
Stir 3/4 of the wet mixture into the dry until the coconut flour is incorporated. Allow to sit for 3-5 minutes. Batter should be really thick, like brownie batter. If it is nice and thick, add the rest of the wet ingredients. (I used all of the wet ingredients. I think this step is to allow for coconut flour that might have adsorbed moisture during storage.)
While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
Serving Size: Makes 12 small but filling pancakes
Nutritional Info Amount Per Serving
- Calories: 57.3
- Total Fat: 2.6 g
- Cholesterol: 61.7 mg
- Sodium: 324.6 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
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