Mommy In Massachussetts

Everyday happenings in the life of a (not so) perfect mommy

Pining for Pancakes

on February 22, 2013

Let me say before I “officially” start this post that I will try to delete any typos before sending this one to press.  However, if you come across anything that looks like “eaijo;h”, that would be my nine month old who is quite the little climbing monkey and can reach mommy’s laptop at any height.

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My apologies in advance.  Not that this is a professional blog.  We keep it real here at mommyinmassachusetts.  Word.

If there is one thing I miss about a non-paleo lifestyle, it is pancakes.  I LOVE pancakes.  I love making them for my kids.  I love that you can add endless things like fruits and jams and syrups to make them wonderfully delicious.  I love that fluffy buttermilk goodness that melts in your mouth.  I love walking into a diner and saying “short stack”.  I mean, c’mon, you cannot order any other food by the stack!  But now that we are paleo, pancakes are a distant memory.  Or are they?

…Honestly?  Yes, they are.  At least if we’re talking about those fluffy-came-from-a-Bisquick box buttermilk pancakes.  But can we make pancakes that are healthy and yummy at the same time?  You bet your sweet bippy we can!

These are Pumpkin Pancakes with Honey Cinnamon Syrup as made over at The Well-Fed Homestead.  This blog is the bees knees for some really great recipes.  The recipe below is the original recipe cut in half.  It made thirteen 3.5 inch pancakes.  I ate half of them. Shhhhh…

Ladies and Gentleman, the ingredients!

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For the Pumpkin Pancakes

  • 3 Eggs
  • 1/4 Cup Coconut Milk
  • 1 Tbsp. Melted Butter, Coconut Oil, or Olive Oil
  • 1/2 Cup Pumpkin Purée Mine came from a gal named Libby)
  • 1/4 Cup Honey
  • Scant 1 tsp Cinnamon
  • Just over 1/4 tsp Ginger
  • 1/8 tsp Cloves
  • 1/8 tsp Nutmeg
  • Scant 1 tsp Baking Soda
  • Sprinkle of Sea Salt
  • 1/6 of a Cup Coconut Flour (That’s half of a 1/3 cup measure)
  • Butter or oil for your pan

For the Honey Cinnamon Syrup

  • 1/2 Cup Honey
  • 1/2 Cup Coconut Milk
  • 2 tsp Cinnamon
  • 1 Tbsp Butter*

*The original calls for 1/2 Cup Butter.  I didn’t want to use that much, so I just added a Tablespoon.  The syrup thickened quite a bit, so if you wanted it slightly thinner, I would add more butter.

In a large bowl, whisk the eggs until blended.  Add in the coconut milk, melted butter or oil, pumpkin purée and honey.  Whisk to combine.  Once combined, add in your spices.

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Give your mixture another little whisk to combine.  Now, get your coconut flour (using the scoop and level method) ready.  Sprinkle a little over the top of your mixture like so:

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Whisk it well to combine, you don’t want any lumps.  The mixture will really start to thicken up and look like this:

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I know it seems a bit over the top, but adding that 1/6 of a cup of coconut flour a little at a time really makes it easier to get it all mixed in well.

Once you’ve added all your flour, it’s time to heat your pan or griddle.  You want it quite hot.  I heated mine until I could flick water in it and have it sizzle and dissipate almost instantaneously.  Once it’s hot, add in your butter or oil for cooking your pancakes.  Once that’s melted or moving easily around the pan, it’s time to make the pancakes!

One thing that I learned the hard way since it wasn’t mentioned on The Well Fed Homestead is that you really want to spread the batter out quite thin in the pan.  When I dropped my first batch in the pan, I just blobbed about 3 Tbsp into 4 little piles expecting it to spread itself out.  It didn’t, therefore it had a hard time cooking, which meant I had a hard time flipping.  So I recommend spreading them out a bit with your spoon as you drop them in.  Once I did that, it worked out great!  Here are 4 little beauts cooking:

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After each batch you will probably need to put some more butter or oil in your pan, since you want it well greased to get a good flip.

You can cook and serve as you go, or keep them in a pie plate in the oven on warm (about 200 for those of us that don’t have a warm button) until you’re ready to eat.

While you are cooking all your pancakes, you can get your syrup going in a small saucepan.  Whisk the 1/2 cup honey, 1/2 cup coconut milk, and 2 tsp cinnamon together in the saucepan and heat over medium heat.  Let it get good and bubbly for a minute (stirring here and there) before you remove it from the heat.  Now whisk in your butter until melted (do this a Tablespoon at a time if you are using more than 1 Tablespoon).  Let it stand to thicken.

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Mmmmm…syrup-y goodness!

And just like that, breakfast is ready!  I know, I know, these aren’t your fluffy pancakes, and they are a bit dense, but they are ohhhhhh so delicious and they really hit the spot on a cold morning.  Also, as a side note, don’t worry if they get a little bit dark.  Mine got quite dark but weren’t exactly burnt if you know what I mean.  They looked like this:

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Yum yum yum!

The best part about these pancakes is that they taste like pumpkin pie, and the syrup is nice and sweet, so my 2 year old thinks they are just like regular pancakes.

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We eat breakfast in our undies at my house.  No biggie.

My little Mister also loves these because he can eat them all by himself.

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Which really means he can smear them all over his face by himself.

My favorite thing about these pancakes?  Well, I ate half of them so I think you get the picture.  I also loved that there was syrup leftover, which made a great topping to my warm apple afternoon snack!

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You can’t go wrong with a dish that does double duty!

I hope you (and whoever you cook for) enjoy these pancakes as much as my kiddos and I did!

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