With the holidays upon us, seemed a good time to share our recipe for Paleo Pancakes. These are a bit different than many similar recipes online as we designed them to be high density protein with a good dose of veggies – basically, a balanced paleo meal for times without the ability to cook. Turned out, they are tasty anytime!
Better yet – they taste a bit like cookies!
They are a sugar free, gluten free, organic, ready to go meal.
I’m sure the hemp powder we use can be substituted for other nut flours, we just needed the big protein gains during cold times without cooking.
Paleo Cookie Pancakes:
1 cup mashed squash
1/2 cup hemp powder
1/2 cup walnut flour
1/2 cup coconut milk
Lots of cinnamon (to taste)
1 tbl ginger powder
1/2 tsp salt, or to taste
Mix the hemp and walnut flour with the coconut milk. Mix in the mashed squash. Add eggs and mix well. Add spices or substitute for pumpkin pie spice.
It should have the consistency of thick pancake batter. Can add a few chopped nuts or berries to the batter for texture and bursts of flavor.
Scoop 1/4 cup of mixture onto a hot skillet or griddle, use plenty of butter or coconut oil to prevent sticking. Cook on a low heat, they burn a little easier than other pancakes.
Flip each pancake when the bottom side firms up, like normal pancakes. Cook some more until done!
These tend to be thin, but fluffy due to the egg content. Two pancakes each makes a filling meal for us. I did not write down how many the recipe makes, but its around 9-12 cakes.
We usually eat these plain, but for special occasions (like birthdays) we’ll put a little vanilla ice cream on top. Wow they are good!
It would be easy to substitute many of the ingredients. The squash helps balance the acidic nut flours, helps provide carbohydrates, and keeps the pancakes moist. Bananas, pumpkin, yams, etc would all work well in its place. There are different types of nut flours, you can experiment with finding the one that suits your taste buds the most.
Enjoy and Happy Holidays!