Thursday, 26 September 2013

“Everything can have drama if it's done right. Even a pancake.”

Another day, another obscure holiday thought up by our American cousins - National Pancake Day. All my life, I have had no interest in pancakes. I didn't like maple syrup as a child (believe me, I have outgrown this) and didn't like how dry pancakes were.

Then I worked at Stone Face Dolly's and was privileged enough to have many-a ricotta blueberry pancake. This pancake was made with ricotta cheese (in case the name didn't give it away) which made it moist, it was topped with whipped cream and served with lemon curd - not syrup (although they would happily provide it for you). And just like that - all my reasons for disliking pancakes vanished.

Today, although I wish I could offer you the homemade ricotta blueberry pancake recipe (which I will do one day, just not today), I am offering you a paleo pancake that I made completely spur-of-the-moment and almost on accident (is that proper English?).

It was just after I had made these paleo-cream-puff-type-doughnuts and I realized that I had almost no groceries. This was horrible for so many reasons but mostly because it was breakfast time and I had nothing that remotely resembled breakfast: eggs, fruit, toast, leftover pizza. But I did still have a few of the doughnuts in the freezer. And all the ingredients for the doughnuts. And then I had the amazing epiphany that I could make more of the doughnuts but in pancake form and without the honey so that it was less dessert-y and more real-person-y.

Paleo pumpkin doughnut pancakes for two (or one with a bonus breakfast the next day):
1/2 cup canned pumpkin 
3/4 cup almond milk
2 tbsp melted coconut oil
1 tbsp vanilla extract
1/2 tsp sea salt (8 cranks on my grinder)
1/4 tsp baking soda
2 tbsp coconut flour 

1/2 cup coconut flour

Preheat oven to 375 degrees. Put everything in a bowl EXCEPT the 1/2 cup of coconut flour. I add the coconut oil last and pour it in while I am blending. This helps keep it from rehardening.

Once all that is evenly mixed, add the last 1/2 cup of coconut flour.

Even though this recipe would have made 8 mini-doughnuts, I feel like it is appropriate to make it into two servings of pancake. If you look at the ingredient list, half of it for one person is really not anything bad at all! 1 tbsp of oil, a 1/4 cup of coconut flour!? The epitome of a healthy pancake if you ask me.

So scoop it into two piles (the dough is very easy to work with) on a parchment paper lined and form into pancakes. Bake for 25 minutes.


two dough balls


out of the oven




Plate and dress one and put the other in a tupperware for breakfast tomorrow! Orrrr on your significant other's plate. Or eat them both.

Just like the doughnuts, they are somewhat crumbly

I obviously topped mine with almond butter, as well as coconut cream, and chopped dates. Syrup or honey and fruit would be amazing as well.



It's hard to break old habits - even though my dining table and chairs are set up, I still instinctively go to my big comfy mini-love-seat and use a patio chair as a table. #ImstillJennyfromtheblock

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