Tuesday, September 2, 2014

Pumpkin Pancakes and Crockpot Pumpkin Bread

Last Tuesday I wrote about our grandchildren camping at our house, and how we made Hobo Steak.


The next morning when it was time for breakfast, I made Paleo Pumpkin Pancakes.  If you like high gluten, cakey pancakes, these won't be for you.  They weren't really for me either, but my grandchildren really like them.  It is what my daughter makes, and that is what they are used to eating.

Paleo Pumpkin Pancakes

4 eggs
1/2 cup pumpkin
2 Tablespoons butter or coconut oil, melted
1 teaspoon vanilla
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
pinch of salt
Optional:  1-2 Tablespoon coconut flour

Whisk the eggs with the canned pumpkin and vanilla.  Stir in the pumpkin pie spice, cinnamon and baking soda.  Melt the butter or coconut oil and mix into the batter.  Grease the skillet and spoon the batter onto the skillet.  When bubbles form, flip the pancakes and finish cooking.

Pumpkin pancakes with real Maple Syrup

I had some canned pumpkin left over in the refrigerator from this pancake recipe.  I debated if I should throw it away or make something else with it.  I decided to make Crockpot Pumpkin Bread.  I posted a recipe for Crockpot Banana Bread several months ago.

I used the same procedure for baking in the crockpot for this recipe.  

Crockpot Pumpkin Bread

3/4 cup canned pumpkin
4 ounces cream cheese, softened
2 eggs
1 cup sugar
1 teaspoon baking soda
2 cups flour
1 teaspoon cinnamon
1 stick of butter, melted
1 cup of chocolate chips.

In a large bowl, mix the pumpkin and cream cheese.  Mix in the eggs, butter, and sugar.  Then add the flour, baking soda and cinnamon.  Stir in the chocolate chips.

Spray the bottom of the slow cooker or the crockpot baking pan.  Pour the batter into it.

Cover and cook on High for 3 hours or until a toothpick comes out clean.  Let cool and slice.

Pumpkin bread cooling on a plate.

Can be eaten with butter, whipped cream or plain.

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