Paleo Pumpkin CrepeCakes
It can’t be October without a pumpkin recipe. I’m always disappointed when Paleo recipes mislead you into thinking you are making something that will be like the “real thing”. Even if what you make is really good, it’s often still not like the “real thing”. So if you’re looking for a true thick pancake, this isn’t it. It also isn’t as thin as a crepe. Hence the CrepeCake. It is good, easy to make, and doesn’t have bananas (I don’t like bananas) like most Paleo pancake recipes.
I try to start my day with a good amount of protein, which is difficult with pancakes or waffles, even the Paleo versions. This recipe serves about 2, so it has 2 eggs per serving. I sneak some protein in with the almond butter and the protein powder. In the CrepeCakes I made this morning, I used pumpkin seed protein powder, but you can use any protein powder that doesn’t have a strong taste, or use none at all. A side of bacon or sausage also goes great.
Ingredients:
4 eggs
½ cup canned pumpkin
1 Tablespoon almond butter
1 Tablespoon protein powder (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon baking soda
Coconut oil or Ghee (to grease pan)
Maple syrup (for topping)
Directions:
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Whisk the eggs. Pour a small amount of eggs into a smaller bowl and add the pumpkin, almond butter and vanilla extract. Mix thoroughly.
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Add the remaining ingredients to the smaller bowl and mix thoroughly. The mixture will be somewhat thick.
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Pour the mixture into the eggs and whisk it together.
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Grease skillet with coconut oil or ghee over medium low heat. Pour batter into the skillet to make desired size pancakes. These will take longer to cook than non-Paleo pancakes and if you try to flip them too early, you will end up with a goopy mess. They should cook long enough to flip easily.
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Serve plain, or with maple syrup and fruit.