Paleo Pumpkin Pancakes (cassava flour, with sourdough variation)
These Paleo Pumpkin Pancakes are that classic pumpkin pancake recipe you've been looking for — large, tender-cakey and moist, like you remember, but better. Made with cassava flour and high in protein, these favorites are healthy and made quickly in the blender.
1/4cupcollagenPerfect brand preferred, see link below for discount code
1/4cupmilkof choice (OR use soured milk if you want to make a sourdough batter; then let the batter sit out for 4 hours, then in the fridge for 2-5 days; see more on this in Notes section below.)
1/4cupbuttermelted, or melted lard, melted coconut oil or avocado oil
Place eggs in blender. Add pumpkin, milk, honey, cooled fat (if melted first). Add collagen, cassava, sifted baking soda and sea salt. Blend for 5-10 seconds. Scrape sides of blender. Blend 2-3 seconds more.
Heat griddle or cast iron skillet over medium-high heat. Add 1 Tablespoon high heat fat: lard, butter, ghee or avocado oil. Pour batter into desired size pancake and reduce heat to low. Wait until edges dry out a bit and bubbles appear all over the wobbly-looking surface of raw batter, about 4-5 minutes. Flip and cook again on second side until done, about 2 minutes more.
Finish cooking all pancakes, adding more fat to pan occasionally, (stacking them on a plate and layering with butter and maple syrup as you go, if desired). Batter will make 6 good-sized (pretty big) pancakes, enough to feed 3. Or make smaller pancakes if preferred.
Add to the blender 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each: allspice, cloves and nutmeg
Double the recipe + Sourdough optionDouble the recipe for a larger crowd. You can also make this batter ahead of time, so the prep. is easy when life is busy. This works especially well if you use sour milk (if you drink raw milk), because it makes the batter into a mild sourdough over time, which reduces phytic acid, making everything about the pancake more nutritious.
Sourdough Paleo Pumpkin Pancakes instructions
Assemble the whole batter early, as outlined in the main recipe above. But sub in 1/4 cup sauerkraut juice or non-dairy whey for the milk.
Let the batter sit on the counter for 4 hours (safe by health department standards); then put it in fridge overnight or for up to 3 to 4 days.
The added benefit to making Sourdough Pumpkin Pancakes is: the pancake batter is ready when you want to eat, no prep needed at all. Just heat the pan or griddle, and cook up the cakes.