Make these great Paleo pancakes in advance and freeze for quick breakfasts and snacks. Just cook and cool the pancakes, and then stack them with pieces of cooking parchment in between them to prevent sticking. Wrap tightly in plastic wrap and pop into the freezer.
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Preparation time: 5 minutes
Cook time: 10 minutes
Yield: 4 servings
4 large eggs
1 cup canned pumpkin
2/3 cup almond butter
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon nutmeg
2 to 3 tablespoons coconut oil, divided
Place eggs, pumpkin, and almond butter in a large bowl and beat with a wire whisk until smooth. Add the cinnamon, vanilla, and nutmeg, and then whisk again to incorporate the seasonings.
Place 1/2 tablespoon coconut oil in a nonstick skillet and heat over medium-high heat until the oil is melted and shimmers. Swivel the pan to coat the bottom.
Drop 1/4-cup servings of batter into the pan, making sure they don’t touch. Cook until bubbles begin to appear and the edges are set, about 2 minutes. Flip gently and cook the other side until golden, about 2 minutes.
Cook in batches, adding more coconut oil to the pan as necessary. Serve hot with Paleo-friendly sausage or eggs and a small amount of honey or pure maple syrup.
Per serving: Calories 462 (From Fat 358); Fat 40g (Saturated 12g); Cholesterol 185mg; Sodium 71mg; Carbohydrate 18g; Dietary Fiber 6g; Protein 14g.
