Our family is on a journey to Paleo. We're doing this for a number of reasons, but mostly because Paleo is nutrient dense and full of whole foods. This is something we've been passionate about as parents for a long time now.
With that decision, we're cutting out flours, gluten, processed foods, and highly processed sugars. I've been reading and reviewing The Paleo Approach & Practical Paleo, two excellent resources and books for every home library. I'm considering The Paleo Approach by Sarah Ballantyne Ph. D. for our high school science nutritional course. This book reads much like a science textbook, and is a wealth of scientific information.
More on those reviews later. In the meantime, here is a delicious recipe I've adapted from Practical Paleo by Diane Sanfilippo. Her version was good, but I made some changes based on our family's preferences.
1/2 Can of organic pureed Pumpkin, fresh is better. (not pie mix)
1 Teaspoon of Vanilla Extract
1 Tablespoon of Black Strap Molasses (optional)
2 Teaspoons of Pumpkin Pie Spice
2 Teaspoons of Cinnamon
1/2 teaspoon of baking soda
3 Tablespoons of melted butter, ghee (to make this dairy free), or coconut oil
1/2 a banana (if you like them a little sweeter)
1. Mash and whisk all of your ingredients together in a bowl, except for the butter.
2. Heat your pan to medium heat and melt the 3 Tablespoons of butter or oil of choice. Add 2 Tablespoons of your butter to the batter and leave the rest in the pan for frying.
3. Pour the batter in small pancake size rounds, the batter will be on the thin side, and that's perfectly fine.
4. Fry each pancake until the edges begin to firm up and you start to see bubbles form over the surface.
5. Flip once the pancake has had time to set on one side.
These pancakes take a little more time to cook than a traditional pancake. The darker the better for our preference.
Serve with sprinkled of cinnamon and pumpkin pie spice, and if you're using maple syrup a splash will do.
What about you? Have you ever tried "going Paleo"?
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