For a little treat this morning, I made some Paleo pancakes. I think it’s been more than a year since we last had anything other than eggs for breakfast!

As usual with my Paleo cooking, I improvised, but this time — at J’s urging — I actually wrote down the exact quantities of each of the ingredients so that I would have a replicable recipe.

These pancakes are loaded with protein (eggs) and fat (almond meal) to keep your hunger at bay for much longer than their carb-laden counterparts. They are also completely free of gluten, dairy (except butter, if you use it) and sugar.

Without further ado, Paleo Banana Pumpkin Pancakes:

8 eggs
1 banana, mashed
7oz / 200g unsweetened pumpkin purée
1 cup almond meal
1/2 tsp baking soda
3 pinches sea salt
cinnamon, to taste
1 cup berries or chopped fruit (optional)
butter or coconut oil (for frying)

1. In a large bowl, mix dry ingredients.
2. Add wet ingredients to dry and mix thoroughly with a whisk until there are no lumps.
3. (Optional) Add berries or chopped fruit.
4. Heat a large frying pan or griddle to medium heat. Add butter or coconut oil to coat the bottom of the pan.
5. Ladle the pancake batter into the pan (it is fairly thin and will spread, so use about 1/8 of the batter for each pancake).
6. When the edges and top of the pancake are “set,” flip and fry for another 30 sec.
7. Top with butter, a thin layer of almond butter (our favourite!), a drizzle of honey or maple syrup, or some fruit compôte, and serve.

Makes 8 pancakes (serves 2-3).

Paleo pancakes with blueberries, topped with raspberry compôte.

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