I woke up to frost this morning so it must be time to start using pumpkin spice. Your meals should be shifting from cold salads and shakes to roasted veggies and porridge for the warmth and nourishment that your body needs in the colder months.
I do enjoy a good pancake for Sunday brunch and in our house we always have pancakes with eggs and turkey bacon. I can’t eat straight carbs for breakfast as they send my blood sugar into a tailspin that makes me just about pass out. So, I always suggest that you have a good, clean fat and protein with every meal and snack.
Coconut Hot Cakes/Pancakes
(the original recipe is from Dr. Libby’s Sweet Food Story. It’s a fabulous cook book for all things sweet and healthy. )
I’ve altered the recipe for pumpkin spiciness.
3/4 cup almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of sea salt
1/2 cup coconut cream
1/4 cup almond milk
1/2 cup pumpkin puree
I sometimes add in chopped macadamia nuts to the batter. You can add any nuts if you like your hot cakes a little nutty.
Mix all the dry ingredients in a bowl.
In another bowl, mix the wet ingredients.
Make a well in the dry ingredients and add in the wet mixing slowly. Gently fold in the nuts, if you’re using.
Use coconut oil or ghee to cook pancakes on a griddle. Spoon about 1/3 cup of batter per pancake. They will be a little thinker and take a little longer to cook thoroughly than your average pancake.
I often make a double batch and freeze the extras. That way you can have pancakes any day. Just pop them in a toaster oven or put in a skillet with a little coconut oil to reheat.