Paleo Pumpkin Pancakes

I'm a little late to the pumpkin party this year.  I bought a couple of cartons of pumpkin puree over a month ago because I knew the pumpkin cravings would eventually hit, but wasn't sure when.

I made it through all of October and the first half of November without making a batch of my paleo pumpkin spice ice cream, a pumpkin and pecorino soufflé, or a pumpkin caramel cheesecake pie.  I didn't just not make any of those things--I didn't even want them.  It was like I was over pumpkin.

Until yesterday morning, when I woke up with big and well-defined pumpkin plans.  Paleo pumpkin pancake plans, to be exact.

I've made a lot of paleo pancakes, so I have a go-to pancake formula that I really like.  A while ago, though, I had seen a recipe for pumpkin soufflé pancakes on Laura's blog.  Her pancakes are not gluten-free, but what interested me was the soufflé part: instead of adding whole eggs to the pancakes, she separated the eggs, whipped the whites until they held their shape, and folded them into the rest of the ingredients.  The idea of extra fluffy and light pancakes with a soufflé-like texture took hold in the back of my mind, and I knew I had to try it with paleo pancakes.

It was a great success, and the best evidence is this: my boyfriend Ben, who doesn't like pumpkin at all, told me that these were the best pancakes I had ever made.  I agree!  Even though it's a bit of a pain to separate eggs and beat the whites with a mixer, those extra five minutes are definitely worth it.  The result is a batch of light and airy pancakes with none of the unappealing density that gluten-free pancakes often have.

The pumpkin and spice flavors are light here, enhancing the overall deliciousness of the pancakes but not smacking you in the face with autumnal vibes.  If you like your pumpkin spice extra strong, you could bump up the amounts of spices, but I thought these were perfect as-is.

In fact, I'm tempted to go make another batch for dinner.

Paleo Pumpkin Pancakes
Yield: 8 five-inch pancakes (2-3 servings)
Prep time: 15 minutes
Cook time: 20 minutes

1 cup lightly packed almond flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of freshly grated or ground nutmeg
1/4 teaspoon sea salt
1/2 cup pumpkin puree
3 eggs, separated
2 tablespoons honey
1/2 teaspoon vanilla

Ghee or coconut oil, for cooking

Preheat the oven to 200 degrees or its lowest setting so you can keep the pancakes warm later.

Whisk together the almond flour, tapioca flour, baking soda, cream of tartar, spices, and salt in a large bowl.

Beat the egg yolks, pumpkin puree, honey and vanilla in a small bowl or two-cup measure.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in any large bowl if you plan to use a hand mixer.  Beat on medium-high speed until the whites hold medium peaks (when you lift up the beater, the tip of the peak should fall over while the rest of the peak holds its shape).

Add the egg yolk and pumpkin mixture to the dry ingredients and mix well.  Add a dollop of egg whites to the batter and stir it in to lighten the mixture.  Put the rest of the egg whites in the bowl with the batter and carefully fold together with a spatula just until no large streaks of egg whites remain.  It's important to be patient and to fold instead of stir so the egg whites don't lose their poof.  (Check out this tutorial from The Kitchn if you're unsure about your folding skills.)  

Heat a couple of teaspoons of ghee or coconut oil in a small skillet over medium heat (or use two skillets at once so you can cook the pancakes faster).  When the pan is hot (a droplet of water should dance vigorously across the surface), add about 1/3 cup of batter, smoothing out the top a tiny bit with a spatula to help it form a circle.  Cook for 3-4 minutes, or until bubbles are reaching the surface in the middle of the pancake, and carefully flip (a slotted metal spatula is best for this).  Cook for about 2 minutes on the second side, and then transfer to an ovenproof plate and keep warm in the oven.  Add additional ghee or oil if the pan looks dry, and cook the remaining batter.  You may need to adjust the heat slightly if your pancakes look too dark or cook them slightly longer on the first side if they are difficult to flip.

Serve hot, with butter or ghee and maple syrup if desired.

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