Merry Christmas....and happy new year. Since I have been attending St. Timothy's Episcopal Church, I have been reminded that Christmas begins on Christmas eve and continues until January 6. So it is not too late to say Merry Christmas.
I had a good Christmas, spent with family in SC. We had a Christmas Eve Eve (my Dad loved to say that!) dinner at my Aunt Linda/Uncle Mack's, and then my cousin Doug was a real sport and drove us all to see the lights in McAdenville, NC, otherwise known as Christmas Town USA. It takes about 30 minutes to get there, but once there, the lights are amazing. A long drive through town and around a lake and everything is covered in lights.
It was rainy, and the car was moving, so the photos arean't great, but you get the idea. It was fun. For Christmas day we went to my cousin's with all the family for a big dinner. I made a totally decadent cake from the Baked Elements cookbook.
I have 3 of the 4 cookbooks from this bakery in NYC. The desserts are different and all sound delicious. This cake is the first time I have cooked from the series. The directions were pretty easy to follow but I chose a more complex recipe with three components: milk chocolate cake, peanut butter filling, and peanut butter frosting. I think it is one of my favorite cakes ever.
So I am back on track with eating after a few days of indulgance. I always feel better when I eat right so it is good to be back to the usual. Of course, my recipe for today is pancakes. Pumpkin pancakes. I tend to eat a big breakfast and lunch and not much dinner, so breakfast food is important to me. This recipe is paleo, meaning no grains and no refined sugar. It is gluten free but not vegan. It has eggs, pumpkin, almond meal and coconut flour. These are quick to pull together so you can do this on a weekday. I admit I eat the whole recipe but if you aren't very hungry it will feed two. The recipe is below.
And lastly this weather is crazy. My bulbs are all coming up and the tree outside my kitchen is blooming. It is nice not be cold but I worry what will happen with these plants. We are expecting a low of 29 for several days at the end of the week so I imagine they will not be happy. Anyway, I hope you enjoy this last week of 2015. It is time to be thinking about my "word" for the upcoming year. I have been chosing a word to focus on, rather than a list of resolutions, for many years now. You can read about it here. If you chose a word, I'd love for you to share it with me. You can leave a comment here or post it on my facebook. I'll let you know when I chose one. In the meantime, the word is pancakes!
Paleo Pumpkin Pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: breakfast gluten-free almonds pumpkin fall winter
Ingredients (4 pancakes)
- 2 eggs
- 1/4 cup pumpkin
- 1/2 tsp vanilla extract
- 1/4 almond meal
- 1 Tbsp coconut flour
- 1 Tbsp coconut palm sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp baking powder
- pinch of cloves
- pinch of salt
- cooking spray or 2 tsp coconut oil
In a small bowl (about 4 cups) beat the two eggs. Add the pumpkin and vanilla and mix well.
Add the rest of the ingedients and stir to combine it all together.
Heat a large skillet over medium heat. Spray with cooking spray or melt coconut oil to cover.
Spoon the batter into the pan, making 4 pancakes. (you can also make them smaller and make more.)
Cook over medium to medium low heat until the batter is set, it is getting dry around the edges and the bottom is brown. (It will not make bubbles on the top like regular pancakes do.) This takes about 5 minutes. Turn over and cook a few minutes on the second side.
Serve with a little maple syrup.