Pumpkin Pancakes with Toasted Pecans

On Wednesday night, some friends and I had a wonderful idea. Let’s have a breakfast-for-dinner party. Why hadn’t we thought of such a brilliant idea before? If you want to take a look at some pictures from our soiree, be sure to pop on over to our instagram account. Heck, while you’re there you should enter our #minicandy cookbook giveaway. You could win some adorable prizes.

So since Wednesday, I’ve been dreaming of breakfast. Everything from maple-cured bacon to sweet potato hash to … you guess it, pancakes! And why make regular, boring, boxed pancakes when you can end up with something like this?Check it out in the section below and also how this unique recipe complimented our idea of a breakfast-for-dinner party. Initially, we were a little apprehensive about the success of the idea and whether all the guests will find it engaging. Our worries turned into satisfaction and overwhelming joy when we almost became trendsetters for the variety theme.

Pumpkin Pancakes with Toasted Pecans
Excerpted from Powerful Paleo Superfoods by Heather Connell

Pancakes are a Paleo treat in my house, mostly served on weekends and especially after the request/begging of my six-year-old twins. On a crisp fall morning these pancakes are a favorite to warm the soul. Try switching up the pumpkin purée for sweet potato purée or ripe banana purée.

2 cup (120 g) pumpkin purée
2 eggs
1 tablespoon (15 ml) coconut oil, melted, plus more for griddle
2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) coconut milk
1 teaspoon vanilla extract
1⁄2 cup (60 g) almond flour
1 tablespoon (8 g) coconut flour
1 1⁄2 teaspoons ground cinnamon
1⁄4 teaspoon sea salt
1⁄4 teaspoon baking soda
1⁄4 cup (38 g) pecans, chopped

Heat a griddle or nonstick skillet over medium heat (watch the temperature carefully to keep the pancakes from burning). In a large bowl, add the pumpkin, eggs, 1 tablespoon (15 ml) coconut oil, maple syrup, coconut milk, and vanilla. Using a hand mixer, combine the ingredients until smooth and blended. Add the almond flour, coconut flour, cinnamon, salt, and baking soda to the wet ingredients and mix again until everything is incorporated.

Melt 1 teaspoon of additional coconut oil in the hot griddle or skillet, making sure the oil coats the surface evenly. Pour about 1⁄4 to 1⁄3 cup (60 to 80 ml) batter to the skillet for each pancake. Allow the pancakes
to cook on one side for 3 to 4 minutes, or until the bottoms are golden. (These don’t cook like traditional pancakes, so don’t flip the pancakes too soon or they will break apart.) Then, using a spatula, carefully
flip the pancakes over to cook on the other side. Repeat with the remaining batter.

While the pancakes cook, preheat the oven to 350°F (180°C, or gas mark 4) and evenly spread the pecans on a baking sheet. Toast the pecans for 5 to 10 minutes, or until lightly toasted and fragrant. Top the pancakes with toasted pecans and serve.

Powerful Paleo Superfoods

Unlike other superfood lists you may have seen that include things like soy, legumes, quinoa and goji, the Paleo community has a very different idea of what constitutes nutritional power foods. With superfoods like grass-fed bison, bone broth, and coconut oil you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases.

Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables.

Powerful Paleo Superfoods is your essential guide to getting the best out of your caveman lifestyle.