Recently my little brother stayed with me for a week. He is trainer and he just graduated college with a degree in Kinesiology. We had a great time cooking, working out, going to massages, meditation, acupuncture and more. He is a great taste tester of my Paleo recipes too. I made these paleo pumpkin pancakes with cherry sauce for him twice and he ate them all up in a flash. I hope you like them too!
Pumpkin is a great source of anti-oxidants and fiber but it is still low in carbs. Just one serving can add a special flavor to your grain free cooking! It is a great thickener too for soups and stews! I usually buy this kind because it is organic and BPA free.
Paleo Pumpkin Pancakes with Cherry Sauce
Prep Time: 10 minutes Cook Time: 15 minutes Yield: 10 -12 Pancakes
6 eggs (see where I buy organic soy free egg here)
1/2 cup pumpkin puree
¾ cup, full-fat coconut milk
1/2 teaspoon vanilla extract (gluten free)
1/8 teaspoon stevia extract powder or 1 tablespoon honey, optional
6 tablespoons coconut flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
1/4 cup ground flax
2 tablespoons coconut oil, for frying
2 cups fresh cherries, for topping
- Combine the eggs, pumpkin, coconut milk, vanilla, sweetener, and vinegar in one bowl. In another bowl, combine the coconut flour, cinnamon, ground flax, and baking soda. Then mix the egg mixture in with the coconut flour mixture. Let the mixture sit for 5 minutes and mix well.
- Melt the coconut oil in a frying pan over high heat.
- Spoon about a . cup of batter into the pan. Cook on each side for 1 to 2 minutes. For a lower carb version: Use stevia option and leave off cherry sauce.
For the Cherry Sauce (optional):
- Halve and pit 2 cups of cherries.
- Place in a saucepan with 1 cup of water.
- Cover and simmer over medium heat, until the cherries cook down.
- In a blender, blend into a smooth sauce and pour over pancakes.
Nutritional Info Coming Soon: 4 servings without the cherry sauce and using stevia not honey.
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That looks awesome! Did you use sweet cherries or tart cherries for the sauce?
Caitlin Weeks says
Thanks! Mine were sweet, just use whichever you like and can find. I am sure frozen would work too.
Jeannine Pickett says
Your body needs a wide variety of foods to function optimally. When you restrict things such as calories, carbs, gluten, cooked foods, fats, animal foods, sugar, or something else in the name of your health (or in order to lose weight) for a long time, it’s quite possible you will end up in a less healthy place than where you were when you started.
Shelley Alexander says
Caitlin, I just found your fantastic site from being a part of VGN and I’m so glad I did! I look forward to seeing all of your posts! I’m making these pumpkin pancakes tomorrow and sharing on my Facebook and Pinterest this week! Yum!
Caitlin Weeks says
Thanks so much Shelley, yes let me know anytime and I will be happy to link to you! Just shoot me a message with your new posts.
Kate @ Eat, Recycle, Repeat says
My younger brother LOVES pumpkin bread, but this looks like a much more nutrient-dense option for him! Thank you!!! It’s cherry season in Wisconsin too 🙂
gold price says
I like to make a paleo meatloaf recipe and put the mixture in muffin tins to bake. I’ll make a couple of dozen and freeze. It’s very easy to pull out a couple for a quick meal or snack.