Almost a week ago, I started a Whole30. Essentially, it’s 30 days of strict, strict Paleo. Yup. No grains, dairy, legumes, or sweeteners of any kind.
Why am I doing this?
Mostly because I feel a little guilty for totally wrecking my participation in CFSWP’s 30 Day Paleo Challenge. I failed miserably at that. And when I say miserably, I mean misssserablyyyyy. Also, because I’ve never done a Whole30, and thought it would be a good way to jumpstart some good nutritional habits.
I haven’t had too many problems sticking to the plan, although I do have to say I miss milk and cheese terribly. Because I love them. Also, I no longer have the grab-and-go snack options that, say, Greek yogurt provides. But for the most part, I’m enjoying chowing down on real eggs (instead of egg whites), nitrate-free bacon, delicious veggies cooked in said bacon, and avocado. And I’m not feeling guilty about it.
But lately, breakfast has been sounding yummy. Even when I was at home, I was like…danggggg I wish I had some gluten-free pancakes, because that sounds deeelish.
Enter paleo pumpkin pancakes, inspired in part by the nom-tastic Paleo Pumpkin Muffins.
You want to eat these.
And you probably want to eat them with a side of spicy turkey sausage and an egg. Just ‘cuz. And they’re so filling and low in WW points+ that I’m pretty sure this will remain on my meal rotation long after the Whole30.
You will be amazed at how easy it is to make these.
Start with some pumpkin.
Add some eggs.
Add a dash of coconut flour for thickness (Note: After re-reading the Whole30 plans, coconut flour is technically out—my bad. You can leave the flour out if you like!).
And add some nomtastic extracts and spices.
Then put them in a pan.
Add some blueberries if you want!
And flip them when they’re golden.
Perfection in your plate!
And there you have it…easy peasy! I’ve now made these two nights in a row, and they are just sooo good, especially with a few frozen blueberries in each one!
Okay….enough hemming and hawing. Here’s the recipe. You’re welcome.
Paleo Pumpkin Pancakes
• 1/2 cup pumpkin puree
• 2 eggs
• 1/2 tablespoon coconut flour (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract (optional—if you’re not doing Whole30, add maple syrup or honey for sweetness)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• Blueberries (optional)
• Walnuts (optional)
• Coconut oil
Mix pumpkin, eggs, and extract together until smooth. Whisk in coconut flour for thickness, spices, and baking soda.
Warm a large skillet to medium heat, until a dab of coconut oil is melted and hot. Spoon pumpkin mixture into small pancakes in pan. Cook several minutes, until pancake edges look dry and bottom side is golden. Add blueberries if you like! Carefully flip—pancakes are VERY delicate until they are cooked on both sides.
Once both sides are golden, remove from pan and enjoy.
I like to garnish these pancakes with a side of fresh blackberries and some homemade coconut butter.
This recipe will make 6—8 small yet filling pancakes. For my WW peeps, this entire recipe without garnishes, nuts, or oil will come to 4p+.