Paleo Pumpkin Pancake Bake

Paleo pumpkin pancake bake is the perfect make-ahead breakfast, any time of the year! Paleo, gluten free, high in protein. A pumpkin recipe?!

Why yes! I don't know about you, but I can eat pumpkin flavored foods all year long. Plus, here in Florida it is still hot (in the 70's and 80's!) so it is just now starting to feeling like fall!

This recipe for paleo pumpkin pancake bake is a spin on my recipe for protein pancake bake with berries. I omitted the oatmeal because it doesn't really need it with the pumpkin, and of course the berries too. Today's recipe is also high in protein, too! I used the whole eggs instead of a combination of egg and egg whites. Now that I buy farm fresh eggs from the farmer's market I just cannot justify throwing out the egg yolk! Plus when the chickens who give us their eggs are fed a proper diet and get plenty of sunshine, their egg yolks are full of wonderful nutrients like choline, vitamin A and vitamin D. Eggs are some of the only foods that contain these nutrients, and these are nutrients most people are deficient in. So...eat the WHOLE egg. The egg yolk is the most nutritious part of the egg! Getting nourishment from your food is NOT about eating foods low in calories. Heck most of the food with the most calories is where you will find the MOST nutrients! Calories are no longer how I measure my nourishment and I don't think they should be for anyone.

(P.S. Don't worry about the cholesterol...dietary cholesterol is NOT linked to high cholesterol).

As you guys know, I am all about meal planning and food prepping. This is the perfect batch cooking item for breakfast, cook once and BAM you have breakfast for four days! I enjoyed this pancake bake topped with a big dollop of almond butter and maple syrup.

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Paleo Pumpkin Pancake Bake

Prep time:5 mins

Cook time:25 mins

Serves:4

Ingredients

• ¾ cup coconut flour

• ¼ cup flax meal (ground flax)

• 2 tsp cinnamon

• 1 tsp pumpkin pie spice

• 1 tsp baking soda

• 1 tsp baking powder

• 8 eggs

• ½-2/3 cup unsweetened vanilla almond milk*

• 1 tsp vanilla extract

• 2 tablespoons maple syrup

• 1 tablespoon molasses

• ¾ cup canned pumpkin (NOT pumpkin pie filling)

Instructions

1. Preheat oven to 325 and grease a large casserole pan (I usually use coconut oil spray).

2. In a large bowl, add all dry ingredients- coconut flour through baking powder, and mix until combined.

3. In a medium sized bowl, add eggs and whisk until combined. Then add the rest of the wet ingredients- milk through pumpkin. Mix until combined.

4. Slowly incorporate the wet ingredients into the dry ingredients, until combined.

5. Pour pancake bake mixture into greased pan, and bake for 20-25 minutes, turning halfway through to ensure even baking. The bake should be slightly golden, slightly firm to the touch but still be fluffy and not too firm (one of the great things about baking with coconut flour is it is so fluffy!)

6. Allow to cool down for at least five minutes and then enjoy with toppings of choice! Pancake bake keeps well in the refrigerator for a week.

Notes

*I started with only ½ cup, but at the end I added ~1/4 cup more

As soon as I post this recipe Nick and I are headed home for the holidays! We are going to both South and North Carolina and have plans to visit so many family and friends, I cannot wait! I hope you have a wonderful holiday as well, wish I could celebrate with you! Drink a glass of wine for me and remember to enjoy yourself!