How did it become November already???? I swear my favorite season of the year is slipping through my fingers like the falling leaves! GAH!
I have been the busiest I have ever been ( or at least it feels like it!). I quit my job on a Friday to start a new one on a Monday last month. Coming up to speed on my new responsibilities has been very exciting and time consuming! But I LOVE my new job and feel like it was such a great move for me! There has also been some family stuff going on and it has finally calmed down. I have been seriously neglecting the blog and that is NOT acceptable!
I have also released my first eBook! It's FREE to download! Click the Download link on the right side of your screen! It's BRAND NEW recipes never before featured on The Kitcheneer! Trust me you want to take a peek! That is if you like Sriracha Lime Chicken...
And since time has been flying by so quickly I didn't even get a pumpkin this year! So on Halloween Jake decided to make it a date day and we went up to Carter Mountain to go pick apples and try out a new restaurant in town called Sedona's. It was REALLY good and had a lot of healthy options on the menu which I am totally into ;).
We picked a TON of Granny Smiths and Pink Lady's. I made a pie for the guys at work with some of our Granny Smiths and I plan on making some delicious mason jar salads with some of our Pink Lady's 🙂
I love this man of mine. He knows how to make me feel special each and every day! <3
And since Fall is coming quickly to a close I am going to squish as much PUMPKIN EVERYTHING as I can into the blog the next couple of weeks! But for today, let's settle on a big stack of Paleo Pumpkin Pancakes with cinnamon ghee butter? THESE WERE DELICIOUS.
I love playing with paleo/gluten free flours and I have found the right ratio finally to balance them out. Almond flour is a good substitue in just about any recipe and coconut flour really is the glue to most recipes so I like to combine the two. I have learned that since coconut flour is so fiberous that it absorbs almost all liquids that less is more.
These pancakes are great topped with a little cinnamon ghee butter and a drizzle of pure maple syrup. I also spread some almond butter on top of some of these when I took them to work last week for breakfast!
- 1 ½ cups of almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon vIanilla extract
- 6 eggs, beaten
- 1 cup of pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 cup of coconut milk
- 1 tbs coconut oil, melted
- In a large mixing bowl, combine flours, baking powder, cinnamon, nutmeg,cloves, and salt
- In a separate bowl, combine eggs, pumpkin, coconut milk, oil,and vanilla
- Pour wet ingredients into dry and combine until smooth
- If batter is still too thick add 1 tbs at a time of more coconut milk until thinned out.
- Heat a large skillet on medium heat
- Spray with coconut oil
- Add ¼ cups worth of batter to skillet for one pancake and flip when bubbles form at the edges
- Repeat until all batter is used
- To make ghee cinnamon butter:
- Simply mix softened ghee butter with 1 teaspoon of cinnamon