Usually we are late to church on Sundays and it drives me crazy. We seem to get out of the house in a reasonable amount of time any other day of the week, but on Sundays we can’t seem to make it! Church doesn’t even start until 10am!
I remember as a kid church started at 9:10am and my dad would always make us a big breakfast of pancakes and fruit, bacon and eggs with hash browns, egg mcmuffins, omelets, frittatas and the options abounded. We ALWAYS sat down as a family to eat and usually arrived at church before it started. Frequently my Mom played piano in the service which meant we even had to be there early. AND… my parents had 5 kids in 10 years… how did they do it????
One I realized that my Dad got up around 6am to start breakfast and I’m not willing to get up that early on Sunday… especially if I worked the night before and wasn’t in bed before 1am. Also, my dad made the big breakfasts which gave my mom time to get ready and get the kids ready. I also remember it was my responsibility to get my littlest two sisters ready and get their hair done. (If you ask them they will be happy to tell you story after story of how rough I was when doing their hair! Sorry girls!)
So in a few years I have hopes of things running as smoothly as I remember with my parents!
However… This past Sunday I was determined to get to church BEFORE it started! AND have a yummy breakfast. Brian usually does make breakfast on Sunday mornings and he likes to make it a nice breakfast, but we usually don’t have much time to eat it before it’s time to leave and my kids definitely don’t eat well on command… they take FOREVER to eat… even if they like it!
I decided to change up the routine a little and see if it worked. I had a lot of frozen pumpkin in the freezer and wanted to start using some of it. We all love the recipe for primal pumpkin muffins, but it’s a bit hard to make for baby girl Aisling with no eggs, or with egg yolks only. So Saturday I spent some time looking for some recipes that might work.
And this one stuck out and was a HUGE hit!
I found it on the Balanced Bites website and it will be sure to be a repeat! It didn’t take long to mix up, but they took a little time to cook, but the kids ate them so fast I couldn’t keep them coming out of the pan fast enough!
I doubled the recipe for two adults and two kids and then I made a separate batch for Aisling with just egg yolks. I just halved the recipe for her and used 4 egg yolks. They turned out great and we finished every one!
grain-free • gluten-free • dairy-free • sugar-free • nut-free • nightshade-free
from Practical Paleo (page 242)COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.Ingredients
- 4 eggs, beaten
- 1/2 cup pumpkin puree
- 1-2 Tbsp of [amazon_link id=”B002O1IEII” target=”_blank” container=”” container_class=”” ]coconut flour[/amazon_link]
- 2 tablespoons butter or [amazon_link id=”B000GAT6NG” target=”_blank” container=”” container_class=”” ]coconut oil[/amazon_link], melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- pinch salt
Preparation
- Whisk the eggs, pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
- Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
- Serve with grass-fed butter and cinnamon or sliced bananas.
I really didn’t change this at all. In her original recipe she makes the coconut flour and the maple syrup optional, but I thought it really needed it. We also didn’t eat any syrup on them… we just ate them as they came out of the pan and really didn’t need anything else. If you don’t add the syrup to the batter you probably would need it on top.
Also, I used the pumpkin I had in the freezer which ends up being really runny, so I added probably about ¼ cup of coconut flour to thicken them up a bit. They really did turn out fantastic and I can’t take any credit for it! You will have to thank Diane for all her work creating this!
But enjoy! Let me know if you try them out and what you think!
Oh! And we made it to church BEFORE it started!!!!!
Green & Grateful 