Why paleo pumpkin pancakes? Pumpkin is high in antioxidants (meaning it’s anti-inflammatory) and is considered a nutrient-dense food. Additionally, it supports immune function, which is crucial when battling interstitial cystitis, as well as liver function which increases the body’s ability to detoxify. Benefits also include healthy skin, weight loss, and lowered blood sugar levels. All in all, we could definitely use a little more pumpkin in our diet!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1/2 cup organic pumpkin puree
- 3 tablespoons Cashew unsweetened Cultured Beverage Can also use Coconut Cultured Beverage
- 4 organic eggs
- 1 teaspoon organic vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon ghee or coconut oil
- 1/4 cup almond or coconut flour
- dash nutmeg
- 1/8 teaspoon Himalayan pink salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon pumpkin spice
- 1/4- 1/2 cup carob chips OPTIONAL
Ingredients
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- Whisk all ingredients together in a bowl (except the chocolate chips)
- Fold in chocolate chips if desired
- Heat griddle or flat pan over medium/high heat
- Grease pan with ghee or coconut oil
- Spoon 1/8-1/4 cup of batter onto pan depending on the size of desired pancake
- Cook 2-3 minutes then flip and cook another 2-3 minutes
- Serve hot with Organic Maple Syrup Grade A and fresh fruit if desired
Adding the chocolate chips is optional. I buy carob chocolate chips from Chatfield (available at Sprouts) because they are caffeine-free, wheat-free, dairy-free, soy-free, and peanut and tree nut free. If you are on the AIP Diet, please make sure to use coconut flour in place of almond flour. As with any of my recipes, please use alternative options so that it is customized to your unique dietary needs so as not to increase intersitial cystitis sypmtoms. These paleo pumpkin pancakes are quick, easy to make, moist, and 100% delicious!
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