What to Eat: Pancakes!

You can finally eat pancakes!One of the things my wife and I missed the most when we started going more paleo than slow-carb was pancakes.

It’s not that we couldn’t enjoy a cheat meal of some delicious buttermilk pancakes. It’s that eating buttermilk pancakes makes us feel like crap. Then a friend of mine told me about these pumpkin pancakes.

These are great! Sure, they’re not as fluffy as IHOP, but I’m sure with some more tweaking I could make them even better.

Ingredients

  • 1 can of pumpkin puree
  • 4 eggs
  • 3/4 cup egg whites (optional, but they help the fluffiness)
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • nutmeg and ground cinnamon to your taste

Directions

  1. Get your skillet going over a medium heat. For these pancakes, I like to use a small bit of coconut oil.
  2. While that heats up, whisk all of the ingredients together until completely blended.
  3. When I cooked, I used about a 1/4 scoop per pancake. I had to flatten them out a bit too.
  4. Cook each side about 3 minutes until brown, then flip and cook remaining side. It’s not going to bubble up like a “normal” pancake, so use the edge to gauge the doneness.
  5. For some extra flavor, use some clarified butter or almond butter on top. If you’re into it, a small bit of honey (not slow-carb friendly) goes a long way as well.

The only bit of this recipe that some might call into question is the pumpkin. For a paleo follower, it’s not an issue. But the slow-carber will want to be sure.

Here’s why I use it without having seen it in the book: There are only 140 calories in a 15oz can, and only 16 grams of sugars (fructose, I think). I got easily ten 5-inch diameter pancakes out of this recipe. At that size, one pancake has about 10g protein!

This isn’t something I’d say you should eat every day, but it’s a nice, healthy alternative to our grain-filled cakes. Again, this is more of a paleo recipe but it certainly won’t derail a slow-carber. If you’d like a gluten-free cheat day, this would work really well, especially with some frosting or whipped cream. 😉

Let me know what you think!

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Comments

  1. Try adding a 1/2 tsp of lemon juice or vinegar. Baking powder and baking soda both need some sort of acidic activator (buttermilk is an activator in carby pancakes) and lemon juice or vinegar work great, and at that amount you won’t really taste it either.

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