So after an annual hiatus, I finally made pancakes. I mean, "HANcakes". Now, why did I wait a year to break the dry spell? To be honest, I've given this a lot of thought... and after hours upon hours of wracking my brain, I just can't come up with a justifiable answer. But, I do know this: I will NEVER wait that long again. These paleo, pumpkin, pillows of plant-based heaven turned out way too good for me to place on the back burner... which is why I will continue to cook them front and center on my stovetop, and likely drizzle them with my favorite chia pudding, adaptogens and pretty much everything else I can find in my pantry and freezer. Because, if you ask me, that's how pancake stacks should be... fully-loaded and piled higher than you can imagine.
Pumpkin-Spiced Paleo HANcakes
Here's what you'll need:
- 2 scoops vanilla Nuzest
- 1 cup Simple Mills pumpkin muffin mix
- 1 cup The New Barn unsweetened vanilla almond milk
- 2 T coconut oil
- 1 organic egg, ( substitute 2 T organic pumpkin for vegan pancakes, or add along with the egg for extra pumpkin flavor)
- 1-2 T coconut nectar for added sweetness
- 2 tsp. pumpkin pie spice
- 1/4 tsp. Sun Potion pine pollen (supports a healthy metabolism + libido, immune function and hormonal balance)
- a pinch of pink salt
Here's what you do:
- Mix all ingredients in a small bowl until combined. Add a few tablespoons of almond milk or muffin mix to adjust the consistency of your batter.
- Heat a pan, cast-iron skillet or griddle over medium heat with a little coconut oil (about 1-2 teaspoons). Slowly add friendly-sized dollops of batter onto your surface, and allow to cook for 2-3 minutes or until you start to see bubbles around the edges.
- Flip, and cook for another 2-3 minutes... your pancakes should be fluffy, golden and brown.
- Turn off the heat, stack your pancakes high on a plate, piles on your favorite toppings ( I opted for chia pudding, and extra pinch of pine pollen, shredded coconut and frozen blackberries) , and enjoy!