If you follow me on instagram or twitter you may have noticed I have had some big time #pumpkinspo lately (inspiration for pumpkin!) being that it’s fall and Halloween right around the corner.

I decided to give pumpkin pancakes a try and rather than plain ol’ syrup, came up with a pumpkin maple reduction sauce that turned out fantastic. 

These pancakes are gluten-free, dairy-free and ovo-vegetarian friendly.  They’re also paleo-friendly if you want to debate  baking soda (1 teaspoon used) being a paleo ingredient or not.  I actually get the question a lot, “is baking powder / baking soda paleo ?”  Depends on your definition of paleo, really.  Some people say yes, some people say no.  Personally, I’m fine with it.  It’s sodium bicarbonate and generally has an alkaline effect to the body.  If we want to get really technical on paleo let’s face it, were our paleolithic ancestors making pancakes?  Not likely.  But we see paleo this and paleo that all over the place for pancakes, baking goods, etc.  If anything, when buying it try to find a reputable brand like Bob’s devoid of any fillers or anti-caking agents.

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Ingredients for Pancakes:

1 cup almond flour

1/4 cup coconut flour

1/2 cup pumpkin puree

1/2 cup coconut milk

1/3 cup water (see notes in directions)

4 pastured eggs

1 tablespoon coconut nectar

3 tablespoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon pink salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Coconut oil for pan

 

Ingredients for Pumpkin Maple Reduction Sauce:

1/2 cup pumpkin puree

1/3 cup coconut milk

2 tablespoons maple butter

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Optional:  If you want a lower-carb sauce, use stevia instead of maple butter

*links above to products and brands I approve and use myself

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Directions:

1.  Mix pumpkin puree, coconut milk, eggs, coconut nectar and vanilla extract together.

2.  In separate bowl, mix almond flour, coconut flour, baking soda, pink salt, cinnamon, ginger, and cloves.

3.  Mix both mixtures together into a pourable container. Let batter sit for a few minutes.  Note: If the batter is really thick, whisk a little bit of clean water into it (I had to add about a 1/3 cup).

4.  While batter sits, you can heat up your pan for the pancakes on low-medium heat, as well as start your pumpkin maple reduction sauce.  Add all pumpkin maple reduction ingredients to a sauce pan on lowest heat and whisk until all ingredients are incorporated.  Once all ingredients married together, keep on low, lid off and stir occasionally while making your pancakes (take off heat depending on how warm you want the sauce).

5.  Once your pancake pan heat is ready, add a little bit of coconut oil and pour a little batter in the pan to “test” the pan.  I always do this to see if the heat is right – cook each side for a 3-5 minutes.  If temperature is good and your test pancake turns out how you want it (should be nice golden brown each side), finishing making your pancakes by pouring a slightly bigger than a silver dollar portion size of the batter into your pan with a little bit of added coconut oil each time (if necessary- you just want pan coated).

This will make 10-12 nice size pancakes.

Serve pancakes with warm pumpkin maple reduction and an added sprinkle of cinnamon on your plate for presentation.

Buon Appetito!

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