Yesterday, I drove down to Half Moon Bay to check out the World Championship Pumpkin Weigh-Off. My jaw was on the floor as I came upon one enormous gourd after another. Farmers had driven in from as far as Wisconsin and Washington for chance to win the top prize. It was just such a good dose of old-fashioned fun; I couldn’t stop smiling! And wait for it… the winning pumpkin was 2,170 pounds!
Needless to say, I’ve had pumpkins on the brain and so woke up this morning and got straight to whipping up a stack of pumpkin paleo pancakes. As I was considering toppings, I discovered that if you whisk together maple syrup, smooth nut butter and a tiny bit of boiled water you get caramel—at least an excellent, glossy dairy-free substitute. Who knew?! Topped with all the toppings because decadent af is how I’m rolling this Tuesday. Wishing you all a fabulous day, lovebugs! xx
1/3 cup pureed pumpkin
1/2 cup almond milk
3 T maple syrup, divided
1-1/4 cup Bob’s Red Mill Paleo Pancake Mix
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
3 T coconut oil, melted and divided
1/3 cup almond hazelnut butter (or nut butter of choice)
1 T boiled then cooled water
1. In a large bowl, combine almond milk, pumpkin, eggs and 1 T maple syrup. Whisk to combine. Add pancake mix and spices. Whisk until smooth.
2. Add 1 T melted coconut oil to batter and stir.
3. Over medium heat, melt a bit of coconut oil on a pan or skillet. Pour 1/4 cup of batter on to hot pan per pancake. Cook until golden brown, approximately 3 minutes per side. Each time you add more batter to the pan, first melt a bit of coconut oil.
4. In a small bowl, combine nut butter with 2 T maple syrup. Whisk. Add 1 T boiled then cooled water. Whisk again. You should have a glossy, caramel like consistency to the maple sauce.
5. Stack pancakes. Pour sauce over pancakes. Top with pomegranate seeds, blueberries and coconut flakes.
Serves at least two. Makes 8 pancakes and 1/2 cup of maple sauce.