The recipe is based off the pumpkin pancake recipe in Practical Paleo (by Diane Sanfilippo), but I (of course) change it to my liking and to what I have on hand. She doesn't call for any flour, but I like to add 1/4 cup of coconut flour to a double batch of these pancakes. I find they stick together better and are fluffier.
You'll need (for a double batch to feed four people):
- 8 eggs
- 1 cup pureed pumpkin (I used homemade from kabocha that I had frozen in 1/2-cup bags)
- 2 t. vanilla extract
- 4 T. melted coconut oil
- 4 T. maple syrup or honey (optional)
- 2 t. pumpkin pie spice (I use a mixture of mostly cinnamon with some nutmeg and ground ginger thrown in)
- 2 t. cinnamon
- 1/2 t. baking soda
- 1/4 c. coconut flour
Whisk eggs, pumpkin, vanilla, oil, and syrup in a bowl, then sift in the spices, baking soda, and coconut flour. Oil your skilled with more coconut oil and cook as you would normal pancakes, flipping when the edges are firm.
And to serve? Oh MY! We tried a little regular maple syrup for some, and as an alternative, our local Yamato Soy Sauce Company's soy-sauce ice-cream topping. Amazing. It's very caramel-y, with dark sweet and salty depths.
But why is that table empty except for Mama's portion? Well, if you make pancakes, be prepared to eat at the stove as you go and/or eat later by yourself after serving everyone else along the way. No problem, though, because these were worth it.