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Whole 30 Pumpkin Pancakes

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Pray. Love. Eat. Shop. Craft. Travel. Repeat.

 

Whole 30 Pumpkin Pancakes

Rebecca Brittain

Monday's Menu:

Print the Whole 30 Pumpkin Pancake recipe here!

Good morning and happy Monday everyone!  Why is THIS Monday a happy Monday?  It's a happy Monday because many of us have the day off for the US holiday, President's Day, AND I will be sitting on a beach in Mexico today.  Hooray!

My quick post today is to share with you a Whole 30 and Paleo friendly recipe for pumpkin pancakes that I adapted from a recipe by Paleo Hacks to make it Whole 30.  Then I decided, why not whip up some coconut milk "whipped cream" as a topping while I'm at it!  The coconut whipped cream definitely made this breakfast feel more like a treat.  I mean, pumpkin pancakes are delicious on their own and THEN there's a whipped topping?  Yes, please!  

The menu (Whole 30 and Paleo): pumpkin pancakes with coconut milk whipped cream.  Serving size: about 8 pancakes.

Shopping List

  • 3 large eggs
  • 1/2 cup unsweetened, pure, whole coconut milk
  • 1 additional can of pure, whole coconut milk (for the whipped topping)
  • 1/2 teaspoon pure vanilla
  • 1/2 cup pure pumpkin (not pumpkin pie filling)
  • 3 tbsp ground chia & flax seed powder (ground flax seed, or coconut flour can be substituted)
  • 1/2 tsp cinnamon (or more, if you like it as much as I do!)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • coconut oil to grease the pan

Pumpkin Pancakes:  In a large mixing bowl, add in all of the ingredients, except the additional can of coconut milk listed above.  Using a hand mixer, blend all of the ingredients together.  

If you're a traditionalist when it comes to cooking and baking, you can mix together the wet ingredients separate from the dry ingredients first, and then mix them together.  My usual motto is why dirty another bowl?  I do know that there are times it may effect the outcome of baking so I do try to be careful when I think it matters.  

And if you're eating Paleo and not Whole 30, you can add in tablespoon of pure maple syrup, honey, or coconut sugar for sweetness.  I omitted any sweeteners to make the recipe Whole 30.

Coconut Whipped Cream:  Refrigerate a can of whole coconut milk until fully chilled.  Overnight would be great just to ensure it is thoroughly chilled.  Carefully open the can and scoop out the solids that are at the top of the can.  It will look like the image below.

Using a hand mixer, whip the coconut milk until stiff peaks form and serve on top of the pancakes.  Note* the whipped coconut cream will begin to melt immediately if the pancakes are hot! 

I added sliced bananas as a topping to my pancakes, but you can also add in nuts or fruit to the pancake batter itself if you want to.  The good thing about pancakes is it's hard to go wrong!  All the goodness and deliciousness combined into one.  Plus, these hearty pancakes are full of protein and fiber and will keep you full for a long time.

I hope you enjoyed this recipe.  Please forward along to share with someone!  If you haven't signed up to the blog, please do so that you don't miss out on any future posts.  

You can view previous Whole 30 recipes here and previous Paleo recipes here.

XOXO

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