Pumpkin Pancakes (21DSD)

21 Day Sugar Detox Recipe: Pumpkin Pancakes With Vanilla Bean Coconut Butter (GF DF SF NF)

By far one of the best pancake recipes I have come across!

I haven't done a side-by-side comparison yet, but I think this stands right up next to a regular flour pancake recipe, and it is completely gluten and grain free.

Laure made pancakes and belgian waffles with this recipe and both fluffed up beautifully. We were actually even more impressed with the waffles because they looked so beautiful! As hard as we are working on the 21 Day Sugar Detox, this was the first recipe I have come across where I felt it actually needed some sugar. Not the panffles themselves though, more so in the topping.

The real question here is are we just accustomed to having sweet flavor to breakfast foods, or did it actually need a sugary topping to balance the flavor? Hard to say for sure.

All I know is, I spent a solid 15 minutes trying to perfect the vanilla bean coconut butter. I tried heating it up, adding more vanilla, then cinnamon, then some pumpkin, and even a little bit of pomegranate molasses to no avail. We ended up eating them with just butter and a little bit of raw peanut butter, which was delicious. But I think they would have been absolutely perfect with a little bit of maple syrup or my whipped coconut cream.

There are no sweeteners added to this recipe!
PREP TIME: 5 minutes
COOKING TIME: 30 minutes
SERVINGS: 4
Ingredients
6 eggs
3/4 cup canned pumpkin
1 1/2 teaspoon pure vanilla extract
1 1/2 teaspoon pumpkin pie spice
1 1/2 teaspoon cinnamon
3 tablespoons coconut flour
1/4 teaspoon baking soda
pinch of sea salt
3 tablespoons ghee or coconut oil
for the vanilla bean coconut butter
3 tablespoons coconut butter
3/4 teaspoon pure vanilla extract
seeds from 1/2 of a vanilla bean pod
Preparation
In a large mixing bowl, whisk the eggs, pumpkin, and vanilla. Sift the pumpkin pie spice, cinnamon, coconut flour, and baking soda, and salt into the wet ingredients. Alternative option: combine all ingredients in a food processor until well mixed.
Grease the skillet with 1 teaspoon of ghee and spoon the batter into the skillet to make pancakes of your desired size. Allow the pancakes to cook for about three minutes, and when a few bubbles appear, flip the pancakes once to finish cooking for another three minutes.
Serve with bacon or sausage.

Make the vanilla bean coconut butter:
Combine the coconut butter, vanilla, and vanilla bean seeds in a small mixing bowl.
Mix well to combine, then use to top pancakes.

Topping ideas:
Vanilla bean coconut butter
Almond butter
Sliced green bananas
Chopped walnuts or pecans
Dr. Chelsea's Whipped Coconut Cream

Hope you enjoy them! Let us know what you thought in the comments below!
Laure and Dr. Chelsea