Pumpkin Recipes- Pancakes and Ice Cream! (No grains, no sugar, and Paleo-friendly!)

Fall is finally in the air here in West Texas, and I’ve been trying out some new fall-inspired recipes.  Truthfully, I’ve never liked pumpkin pie, but after I tried a new grain- and refined-sugar-free version yesterday from Make it Paleo, I’m hooked!  Today, I decided to see what else I can add pumpkin to, and came up with a couple of yummy recipes.  I browsed around the internet to find some inspiration, and ultimately came up with these:

Pumpkin Pancakes

ingredients:

3 eggs

1 cup raw, pastured milk (or high quality coconut milk)

1/4 cup organic, canned pumpkin puree

1 TBS maple syrup

1 tsp vanilla

1 TBS coconut oil

1/2 cup coconut flour

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking soda

Separate eggs, setting whites aside.  Add remaining wet ingredients to egg yolks and mix well.  Add spices, flour and baking soda and mix well.  Using a hand whisk, whisk egg whites for 1-2 minutes, until they become thick and foamy, then mix whites into batter until completely blended.  Cook on a well-buttered skillet on med-low heat, flipping after pancakes begin to bubble on surface.  Serve topped with butter and real maple syrup.

 

Pumpkin Ice Cream

ingredients:

2 cups raw, pastured milk (or coconut milk)

1 cup raw, pastured cream (or organic cream, if available)

1/2 cup raw honey

3 free-range eggs

1 tsp vanilla

3/4 cup organic, canned pumpkin puree

1/2 tsp cinnamon

1/2 tsp nutmeg

Mix all ingredients together in a blender, then pour up in an ice cream maker and follow manufacturer’s instructions.  I added some previously soaked and dehydrated pecans towards the end, and they were a yummy addition to the ice cream!

My kids absolutely devoured both recipes, and since they are so healthy, we all actually had this for dinner tonight!  Coupled with a mug of my favorite chai spiced tea, it was a divine fall meal!

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