Paleo Pumpkin (Blueberry) Pancakes

It’s been so long, my browser’s autocomplete was no help in getting to chowza.wordpress… AND I had to punch in my password manually.

But instead of reflecting on the blog as a proxy for mortality, let’s cut right to the recipe.

I’ve made these pancakes a few times in the past week or so, working from and tweaking the recipe along the way. It could probably use a little more adjustment, but I like this variation enough for now :).


1 large egg
6 tbsp flour (2 tbsp coconut, 4 tbsp almond)
1 tbsp coconut oil
3 tbsp pumpkin
1/4 tsp baking soda
3/4 tsp baking powder
4 tbsp coconut milk
1 tsp raw honey
1/4 tsp salt
Dash cardamom
Dash cinnamon
Dash nutmeg
Optional: 1/2 cup (can be varied to preference) blueberries

For the flour, I used two tablespoons of coconut to four tablespoons of almond; I didn’t want the mixture to get too dry on account of the coconut flour.

Your mileage may also vary depending on the kind of pumpkin you use. I used the Farmer’s Market brand of canned pumpkin (from Whole Foods, but it can also be acquired at Amazon). I found it worked well in this recipe as it’s pretty creamy, with not a lot of water. Other brands I’ve tried tend to be lumpier, with more moisture.

Mix everything together in a bowl and whisk until blended. The mixture probably won’t get smooth, but you should be able to achieve a pretty even consistency. You may want to mix well before adding the blueberries, then give them a quick stir after adding. Add them earlier, though, if you want your mixture to be a nice light blueish green :).

Heat some coconut oil (or butter, if you swing that way) in a pan on low-moderate heat. I like to cook pancakes on the slow side. Heat through until the edges start to curl and bubbles start to make their way through the pancake. Flip, and cook briefly on the other side–probably no more than 30 seconds, as the pancake will already be mostly cooked when you flip it.

Plate and serve with topping(s) of your choice. They should come out nice and fluffy, with a subtle but complex flavor profile.

Bonus: I’ve also been experimenting with the same mixture as muffins. Still a WIP (a little more dryness via more coconut flour might help), but they’re pretty decent!

Pictures courtesy my lovely wife.


1 Comment

Filed under Food, Recipes

One response to “Paleo Pumpkin (Blueberry) Pancakes

  1. Thanks for the recipe and the pumpkin recommendation! Looks like I’ll be making some pumpkin pancakes next week. 🙂

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