I know I’m really pushing the pumpkin here, but I don’t think you guys understand that I LIVE for this time of year. I love to dress in layers, eat soup, go holiday shopping, decorate, and put pumpkin in everything.
I really do.
And since I can really only enjoy one of those things at the moment (It’s not cool enough to layer my clothes or eat soup for every meal, there aren’t any good deals happening, AND I still have at least 15 more days until I can really justify putting up any sort of holiday decorations), putting pumpkin in everything it is!
Which is why I created this paleo pumpkin batter that works as a delicious pancake or waffle base (I actually prefer to make pancakes with this recipe, but the waffles turn out just as delectable).
It’s a really simple recipe that, when cooked, tastes like a rich, eggy, custardy souffle.
It’s so good.
And because it’s paleo, you’ll feel better about eating it because there is no artificial anything or processed sugars/ carbs.
You can still be healthy in between the months of September and January!
- 1 cup cassava flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of nutmeg
- 2 teaspoons of cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of oil (I used canola, but any neutral flavored oil will do)
- 1/2 cup of maple syrup
- 1 can of pumpkin
- 1 teaspoon of vanilla
- 3 eggs, separated
- Whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt in a bowl. Set aside.
- In another bowl, bring together oil, maple syrup, pumpkin, vanilla, and egg yolks until completely combined. Set aside.
- In a third bowl, whip up egg whites until they double in size, are frothy, and can hold their shape.
- Pour dry ingredients into the wet and fold until just combined.
- Fold in whipped egg whites until just combined. You batter will be super thick. This is what you want!
For Pancakes: (makes about 12 medium sized pancakes, serves 4)
- Preheat non-stick skillet or griddle over medium heat.
- ***OPTIONAL: Melt butter. This is purely for flavor here.
- Dollop batter onto cooking surface.
- Take a knife, or back of a rubber spatula, and push the pancake batter down and outwards to spread it. (Due to the thickness of the batter, the pancakes won’t spread out on their own, and if they are too thick, the outsides of the pancakes will cook before the insides, and we don’t want that. You just want to make sure each pancake has the same thickness throughout).
- Flip pancakes after 4 minutes and let them finish cooking on the other side for another 2-3, or until the center of the pancakes bounce back to your touch.
For Waffles: (makes between 3-4 waffles, depending on thickness.
- Follow the preheating instructions for your waffle iron.
- Ladle in batter onto the waffle iron.
- Take a knife, or back of a rubber spatula, and push the batter down and outwards to spread it. (This is only if you care about presentation. Since I didn’t, I just closed the waffle iron and let it do it’s thing.)
- Close iron and cook based on your waffle iron settings.
- When done, BE CAREFUL with removing your waffles from your waffle iron. This is a very delicate waffle that needs to be handled with the utmost diligence.