26
Nov

Pumpkin Pancakes with Bacon and Pecans

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After working hard to create 22 recipes for a comprehensive Thanksgiving feast  for my new ebook Thankful and enjoying the early Thanksgiving feast a few weeks ago, I have been fighting the natural urge to transition into Christmas-mode! I think my brain is wired to transition from Autumn to Winter after the big meal is done, and our little faux-celebration threw me off. My entire homepage is flooded with pumpkin recipes right now, and I have just one more for Gluten-Free Pumpkin Pancakes that I created a few weeks ago before moving into all things Winter – cranberries, mint, chocolate, and hopefully a good gingerbread recipe this year.

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If you’re also already in the Christmas spirit and want some treat ideas make sure to check out all of the recipes I created last year!

Spiced Chai Concentrate

Candy-cane Meringue Cookies

Cranberry Loaf with Lemon Glaze

Mint Chocolate Macaroons 

Love that ornate little dollop of whipped cream on the top?

It’s coconut milk whipped cream and I used my handy iSi easy whip  and my instructions for coconut milk whipped cream. I find that the whipped cream holds its shape best if you whip it up and then let it sit in the refrigerator again for a few hours. You could also put the whipped cream into a pastry bag fitted with a star tip to create this look.

Paleo Pumpkin Pancakes by Danielle Walker Against all Grain
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Pumpkin Pancakes with Bacon and Pecans

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6

PREP TIME: 15 mins

COOK TIME: 12 mins TOTAL TIME: 27 mins

Ingredients:

  • 4 large eggs
  • ½ cup almond butter or sunflower butter
  • ½ cup pumpkin puree
  • ¼ cup honey
  • ¼ cup almond milk or coconut milk
  • 2 tablespoons melted coconut oil + more for pan
  • ½ teaspoon vanilla extract
  • ¼ cup coconut flour
  • ¾ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ¾ teaspoons nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • ¼ teaspoon sea salt

Topping

Instructions:

  1. Preheat a griddle or shallow sauté pan to medium heat. Lightly brush with coconut oil.
  2. Place all of the wet ingredients in the bowl of a stand mixer. Beat on medium speed until combined.
  3. Add the remaining dry ingredients; beat until smooth and fully incorporated. Allow batter to sit for 5 minutes, then beat again for 30 seconds until thickened.
  4. Pour ¼ cup of batter for each pancake onto the hot pan. Wait for the edges to start to lift, about 30 seconds, then gently flip the cake over. Continue cooking for 15-20 seconds, until cooked through and browned on both sides.
  5. Top pancakes with bacon, pecans, maple syrup, and coconut whipped cream if desired.
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  • Vanessa

    These are the best!! Thank you so much for sharing this recipe :-)

  • Summer

    I just found your website last month through my google search for paleo pumpkin pancakes. Wow, these were divine!! I just got your cookbook and am so excited to try more of your recipes! My family and I tolerate raw dairy very well and I’m wondering if I can substitute raw milk for the coconut and almond milk in your recipes? Porridge, baked goods…..will it make a difference? Thank you!!
    -Summer

    • Against All Grain

      That will work just fine Summer.

      • Summer

        Thank you!!

  • Ann-Marie

    I love pumpkin ANY time of the year and recently found your cookbook. Wow! Off today and decided to make these and your Banana Mouse Pancakes. I have a very picky family but my 10 year old son LOVES your pumpkin pancakes. It’s a hit in our house. Hubby and I love both. We are gradually changing our kitchen as I try your receipes. So thankful for your book. I encourage you to keep making recipes. You don’t know how you have blessed our family! It’s been such a struggle the last few years. So thank you!

    • Against All Grain

      So glad you are enjoying my recipes Ann-Marie!

  • KT

    Gosh, I had trouble making these – the flavor is great, but the batter is waaayyyy to thin – it makes a crepe-like pancake and were so hard to ‘turn’ …any suggestions?

  • KR

    Hi there, I was planning on making these tomorrow, but I had a question re. the coconut whipping cream. You mentioned that you used your ISI whip (a great idea) for the cream and I was wondering, did you separate the cream from the liquid or did you pour straight from the can into the ISI container? Did you use coconut cream or coconut milk in the ISI. If you could clarify, that would be appreciated. Thanks.