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:

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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  • http://www.redenjewelry.com Reija

    Loved these! Thank you so much for the recipe! The first few pancakes didn’t turn out as well but then I got a hang of it. I’m definitely going to make these again soon. have Crohn’s myself and eat paleo which has kept me in remission and I feel the best I ever have. I finally have no daily pains and have plenty of energy to keep up with our 3 children. I wish I had known about the paleo diet years ago. Would have saved me lots of pain and suffering but better late than never. love your cookbooks and this blog! The Thanksgiving book was perfect for the Holidays and Against All Grain is fabulous! Thank you for raising awareness and doing all the work you do so that others can benefit from this diet and these recipes.

    • Against All Grain

      Thank you for your kind words Reija! I am so happy the you are enjoying my recipes and that you are feeling so good!

  • Laura

    So, I made these, without the whipped cream and bacon. A bit later I went to crossfit and when I came home my sister said she really enjoyed the pancakes, even though they had turned green! Any ideas why? My pumpkin was left over from last week, so maybe that’s why? It was kinda strange. I’ll eat them as soon as I make them from now on!

    • Against All Grain

      Did you use sunbutter? If so, this is a common occurrence when using sunflower seeds and/or sunbutter. Read my blog page linked here: http://againstallgrain.com/2013/03/15/cinnamon-oatmeal-raisin-cookies-st-patricks-day-style/ for more information.

    • Susannah

      It’s the sunbutter! The chlorophyll in the sunflower seeds reacts with baking soda and makes things turn green. Nothing unhealthy about it — just funny looking. We did it on purpose on St Patrick’s Day with a cookie recipe and told our kids it was the leprechauns. ;) I couldn’t believe just HOW green those things got though! You can get around it by adding some lemon juice or reducing the amount of baking soda, I think.

  • Rhonda Samuels

    Hi! So I love your hamburger buns but I hate having to grind up the cashews because I have to use my nutribullet to do it. I just found cashew meal at Trader Joes and I’m so excited!! I was wondering how much to use. I know it calls for 1 1/2 cups of whole cashews but not sure how much to use since its already ground up. Help please :-). Can’t wait to make some buns!!

  • Juliana

    Hey Danielle, I was wondering what brand of coconut flour you use. I loved loved loved the flavor of these pancakes but the consistency was just not right. Even after letting them sit TWICE for five minutes and beating them, they were simply too thin and completely unflippable. I tried making really small pancakes and letting then cook longer but they were stilly runny and burnt. Again, I loved the flavor, the ones I could salvage looked terrible but tasted even better the next day out of the fridge. Any insight would be appreciated! I had similar issues with the macadamia nut waffles. I had to cook them on a higher setting and for much longer but in the end they were awesome as well! Everything has such good flavor! I use your recipes when trying to convince someone to try something a little healthier instead of the IHOP version.

  • Stephanie

    My whole family LOVED these!