I am a huge advocate of rotating the foods you eat to avoid developing food sensitivities and to emulate how our ancestors ate, which was seasonally available food. It also helps to keep things exciting on your plate. I made these Paleo Pumpkin Seed Pancakes for the first time this weekend. They are easy to make and only require two ingredients. They make a great vehicle for toppings as they can be sweet or savory. My husband used them to sandwich pieces of bacon. I topped mine with applesauce. They are very kid friendly and can be topped with nut butters, fresh or mashed fruit, used to make a meat filled sandwich or topped with pumpkin butter.
1/2 raw pumpkin seeds
1/2 cup boiling water
Grind the pumpkin seeds in a blender into a fine powder. Add the boiling water and blend with the pumpkin seed flour for 30 seconds. Allow the mixture to rest for at least 5 minutes. The batter will be very loose and watery. Cook by the tablespoonful on an oiled or buttered griddle/ pan until bubbly and then flip. Cook for a bit on the other side until brown. The pancakes will be very thin. Tips: Be patient if the first batch on your pan sticks, that is common with pancakes in general. Makes enough for two adults if eaten with some meat on the side.