Until yesterday morning, when I woke up with big and well-defined pumpkin plans. Paleo pumpkin pancake plans, to be exact.
I’ve made a lot of paleo pancakes, so I have a go-to pancake formula that I really like. A while ago, though, I had seen a recipe for pumpkin soufflé pancakes on Laura’s blog. Her pancakes are not gluten-free, but what interested me was the soufflé part: instead of adding whole eggs to the pancakes, she separated the eggs, whipped the whites until they held their shape, and folded them into the rest of the ingredients. The idea of extra fluffy and light pancakes with a soufflé-like texture took hold in the back of my mind, and I knew I had to try it with paleo pancakes.
The pumpkin and spice flavors are light here, enhancing the overall deliciousness of the pancakes but not smacking you in the face with autumnal vibes. If you like your pumpkin spice extra strong, you could bump up the amounts of spices, but I thought these were perfect as-is.
In fact, I’m tempted to go make another batch for dinner.
Paleo Pumpkin Pancakes
Yield: 8 five-inch pancakes (2-3 servings)
Prep time: 15 minutes
Cook time: 20 minutes
1/8 teaspoon ground allspice
Preheat the oven to 200 degrees or its lowest setting so you can keep the pancakes warm later.