Sometimes our made up recipes are the best! We started with the request for pancakes, and so we began to make Elena’s Pantry Almond Flour Pancakes. Then we thought, “pumpkin!”, after all our Halloween decorations have been up for a week already and pumpkin puree is full of vitamin A and other protective nutrients. Then Dena thought of “chocolate!”. And that’s how we came up with an absolutely nourishing breakfast. Many people think anything chocolaty is not good for you. Let this be a reminder that cocoa powder is an antioxidant powerhouse! If cocoa powder takes our pancakes from the same-ole, same-ole to an awesome breakfast “treat”, so be it.
Enjoy these plain, or top with any natural nut butter, jam, honey or 100% maple syrup. Like one of my kiddo clients said last week, “make smiley faces” with sliced fruit and have fun with it.
Chocolate Pumpkin Pancakes (Grain-Free)
- 4 eggs
- 2 tablespoons water
- 2 tablespoons 100% maple syrup (optional, very delicious without it, if you skip it, add more water)
- 2 tablespoons pure vanilla extract
- 1 3/4 cups Bob's Red Mill blanched almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/3 cup canned organic pumpkin (unsweetened, no spices)
- 2 tablespoons Spice Hunter Pumpkin Pie Spice Blend
- 1/4 cup cocoa powder
- Grapeseed oil for cooking pancakes
- Whisk together all the ingredients.
- Add a tiny bit more water if needed. The batter should be like thin cake batter. Not runny and not thick.
- Heat grapeseed oil on skillet over medium low to medium heat.
- Scoop 1/4 cup of batter at a time onto the skillet.
- Like all pancakes, these will form bubbles. When the bubbles pop, flip pancakes over and cook other side.
- Remove from heat to a plate.
- Repeat process with remaining batter, add more oil to skillet as needed.
Recipe from Nourishing Results, LLC