Have you ever noticed how recipes call for 1/2 cup or a full cup of an ingredient that you really don’t know what else you’ll use the extra for?
Insert canned pumpkin here.
I’ve got plenty of pumpkin recipes pinned on my Pinterest page and among them are a few different pumpkin pancake recipes.
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When I was developing this recipe, I read the different recipes that listed partial uses of a can of pumpkin and decided to create my own Paleo pumpkin pancakes, where there would be no leftover canned pumpkin to try and make due with later.
Triathlon Training: Pool Day
The day I made these pancakes, I woke up and went right to the pool. It was day 2 of using my new membership at the local pool to train for the triathlon I signed up for. Instead of getting the 6 lane pool to myself though, there were 4 other people all swimming in their own lane. So I jumped in lane 3 and started my workout.
I warmed up with a 750m free, the sprint triathlon swim distance. Moved on to do 200m breast, 400m back, 100m fly and then a 300m finger tip drag for a cool down.
My major focus was to simply swim longer than a half hour and to time my 750m, which would be the same distance I would swim on game day for the sprint distance triathlon.
I completed the 750 in 15 minutes so with the base time I was able to work on getting faster.
A Hearty Breakfast
After my 45 minutes in the pool, I came directly home and made these Paleo Pancakes. A combination of protein and carbs from the pumpkin, with a little sweetness from the raw honey and a side of tasty fat from the bacon made this a filling meal for me.