Paleo Pancakes: Pumpkin Pie with Bacon

Primal Pumpkin Pie Pancakes

Have you ever noticed how recipes call for 1/2 cup or a full cup of an ingredient that you really don’t know what else you’ll use the extra for?

Insert canned pumpkin here.

I’ve got plenty of recipes pinned on my Pinterest page and among them were a few different pumpkin pancake recipes. I read the different recipes that listed partial uses of a can of pumpkin and decided to create my own Paleo pancakes, (with no leftover canned pumpkin).

Triathlon Training: Pool Day

The day I made these pancakes, I woke up and went right to the pool. It was day 2 of using my new membership at the local pool to train for the triathlon I signed up for. Instead of getting the 6 lane pool to myself though, there were 4 other people all swimming in their own lane. So I jumped in lane 3 and started my workout.

I warmed up with a 750m free, the sprint triathlon swim distance. Moved on to do 200m breast, 400m back, 100m fly and then a 300m finger tip drag for a cool down.

My major focus was to simply swim longer than a half hour and to time my 750m, which would be the same distance I would swim on game day for the sprint distance triathlon.

I completed the 750 in 15 minutes so with the base time I was able to work on getting faster.

A Hardy Breakfast

After my 45 minutes in the pool, I came directly home and made these Paleo Pancakes. A combination of protein and carbs from the pumpkin, with a little sweetness from the raw honey and a side of tasty fat from the bacon made this a filling meal for me.

Paleo Pancakes: Pumpkin Pie with Bacon

Yield: 18 Paleo Pancakes

Ingredients

  • 3/4 cup chunky almond butter
  • 4 organic eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 15 ounces 100% pure pumpkin, canned (but you can always make your own)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup raw honey
  • pinch of sea salt
  • bacon, (optional)

Directions

  1. I used a countertop griddle to make everything so first plug it in and turn it to medium heat. This can also be done in a couple large skillets on the stove-top.
  2. If you're making bacon, lay the strips out on the griddle and cook. Then start assembling ingredients for pancakes.
  3. Add all the ingredients, aside from the bacon, to a medium sized mixing bowl and mix together until combined.
  4. Flip the bacon over. Once it looks done transfer to a plate to let sit while you start the pancakes.
  5. Pour little circles of pancakes onto the griddle. Use a spoon to smooth them out so there's not a big lump in the middle.
  6. When the sides all around the pancakes start to look firm and bubbles start to appear, use a spatula and flip them over. Give them 3-5 minutes per side, depending on the heat of the griddle. (You can also use a pan on the stove but I didn't want to make more dishes dirty.)
  7. These pancakes are sweet enough that you won't need to top them with any pure maple syrup but for some edible art serve them topped with fresh fruit and a sprinkle of cinnamon. And don't forget your side of bacon.
  8. Enjoy! :)