There may be infinite ways to soothe a frazzled mind, an over-busied body, and a tender heart, but here’s the truth: There’s only one way that involves pancakes that taste like pumpkin pie, and maple caramelized pears. This is that way. Welcome to the paleo-friendly, gluten-free, dairy-free pancakes of your dreams. If these don’t calm your world-wearied self, I don’t know what will.

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Cooking with coconut flour is unlike any other flour I’ve used—prepare for an unconventional experience that involves far less dry ingredients than you might imagine. The result is a light pancake, fluffy yet rich with flavor and a tender pumpkin crumb. You’ll quickly forget you’re eating low-carb pancakes and not a giant slice of pumpkin pie. And the maple caramelized pears? Don’t even get me started.

overhead-pumpkin-spice-pancakes-coconut-flour-kale-caramel-sonimaWelcome to your new favorite fall breakfast.

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Ingredients

Pumpkin Spice Pancakes
  • butter for frying pan (coconut oil for dairy-free option)
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • dash allspice
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons maple syrup
  • extra maple syrup, butter, and yogurt to serve
Maple Caramelized Pears
  • 1/2 medium pear, cored and thinly sliced
  • 1 teaspoon raw coconut oil
  • 1 teaspoon maple syrup
  • sprinkle sea salt

Directions

  1. In a medium bowl, whisk coconut flour, baking soda, sea salt, nutmeg, cinnamon, ginger, and allspice until fully blended. In a large bowl, whisk eggs, pumpkin puree, almond milk, and maple syrup until completely incorporated. Whisk dry ingredients into wet, mixing just until fully blended.

  2. Heat a non-stick or cast-iron frying pan over medium flame, adding butter to coat the pan. When butter sizzles to a flick of water, add batter in 1/4 cup scoops, spreading into circles. Let cook 2-3 minutes. When bubbles appear, flip and cook a minute or two on the other side. Remove once appropriately browned. Remove from pan and keep warm in heated oven while you cook the rest.

  3. Once all pancakes are done, wipe any crumbs from the pan, and add a teaspoon of coconut oil and a teaspoon of maple syrup to the pan. Swirl to mix and coat the pan. Place pear slices in a single layer in the pan, and let them sear and caramelize, about 5 minutes, or until caramelized and browned to your liking. Remove from heat.

  4. Serve pancakes with caramelized pears, yogurt, and maple syrup, or as you like!

Nutritional Information

Calories
286
Total Fat
12g
Saturated Fat
7g
Cholesterol
191mg
Sodium
1040mg
Carbohydrates
36g
Dietary Fiber
9g
Sugars
21g
Protein
10g
YIELD:

2 servings