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Pumpkin-Spiced Paleo Hancakes

January 28, 2018 Hannah Guthman
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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

(Serves 3-4)

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:

  1. 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.
  2. 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.
  3. Flip, and cook for another 2-3 minutes... your pancakes should be fluffy, golden and brown.
  4. 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!
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In BREAKFAST Tags Paleo, Pancakes, Gluten Free, Vegan Friendly, Superfoods, Chia Pudding, Pumpkin, Low Sugar, Pancake Stack, Pumpkin Spice, Plant Protein
← Albacore Salad with Truffled Mushrooms, Broccolini & AvocadoEggs and Avocado Greens →

HANmade by HG

- WELCOME -

... to a space where I share recipes, inspirations from my daily life,  occasional alliteration, and plenty of food puns.

With Love and Light,

Hannah

#HANmadebyHG

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1. Follow me, @purely_elizabeth and @kweenandco
2. Tag a sweetie in the comments below
3. Bonus entry by sharing this post to your IG story! .
Giveaway ends on 2/16 and is open to US residents only! Winners announced on 2/17! ❤️ Happy Galentine’s Day Everyone! #hanmadebyhg
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2018 | HANNAH GUTHMAN CREATIVE®