Paleo Pumpkin Pancakes

What’s the best breakfast to wake up to on a Sunday morning? Pancakes, of course! My paleo pancakes are soft, fluffy, and most importantly, NOT dry. They are just as easy as any other paleo pancake recipe. Actually, these are also the only pancakes I’ve ever made where I didn’t burn the first batch. Go figure.

My recipe for paleo pumpkin pancakes is the original fluffy one with coconut flour.

Paleo baking can be difficult due to the flour substitutes and can dry things out. Almond flour and coconut flour are good alternatives, but too much is a bit excessive. The Paleo Diet calls for some nuts and berries. If we’re baking with cups of almond flour it doesn’t follow the plan, does it? Using pumpkin helps keep it healthy and moist.IMG_5551

Ingredients:

  • 1/2 cup organic canned pumpkin, on the heavy side
  • 4 eggs
  • 1 tsp pure vanilla
  • 2-3 tbsp pure maple syrup or 2 tbsp coconut palm sugar
  • 1/4 cup coconut flour, sifted
  • 1/2 tsp baking soda (I usually use between 1/2 tsp and 1 tsp)
  • Cinnamon, allspice, nutmeg to taste
  • 3 tbsp ghee or fat of choiceIMG_5548

Directions:

Whisk eggs together and add pumpkin, vanilla, and maple syrup to combine. In a separate bowl sift coconut flour, baking soda, and spices. Add dry ingredients to wet ingredients and whisk until evenly combined. The batter will be thicker than your average pancake batter.

If you use 3 tbsp of maple syrup you may want to add a sprinkle more of coconut flour. You do not need to do this if you use a dry paleo sweetener like maple sugar or coconut sugar.
photo 2

Heat 1 tbsp of ghee or paleo fat of choice in a large skillet. You will need to repeat this each time you add pancakes to make sure the pan is evenly coated. Spoon batter in the pan. You will need to use the spoon to spread out the batter since it is a bit thick. Flip once the pancake gets a bit fluffy and the edge gets lighter in color.IMG_5550

FLIP TIP: This is a delicate process. When flipping the pancakes, guide the spatula under the pancake and flip it away from itself. You might not want to lift the pancake all the way off the pan since it increases the chance of breaking or folding it by mistake when it lands back down. If you do lift it all the way off the pan make sure you are using a large spatula and flick your wrist quickly when turning them over.

Top with bananas, pumpkin puree, chocolate chips (Enjoy Life brand is soy and dairy free, but not paleo as it has sugar) and/or pepitas. You’ll be wanting to jump in a big pile of leaves and go apple picking after this autumn-inspired pancake!

IMG_5549

Makes about 8-12 small pancakes.

MANGIA!

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12 thoughts on “Paleo Pumpkin Pancakes

  1. Pingback: Paleo Autoimmune Protocol, Day 23 | Speck of Awesome

  2. I choose not to eat “regular” pancakes because they spell digestive disaster for me so these pumpkin versions were a real treat. My batch made 5 good size cakes (4.5 inches in diameter) and were light, fluffy, and satisfying. My initial concern that one batch would not be enough to allow for morning leftovers was unfounded which means there would have been enough for me to share had I been willing (ha ha). I actually insisted dh try a bite and he was super impressed. Thanks for another winner!

  3. These look great. Not sure you can get canned pumpkin in the uk though. I do banana pancakes, which are just one banana and one egg per person. Mash/whisk and then cook on a low heat :)

    • Yes you can make it yourself! Just cut up a pumpkin and scoop the seeds out. Roast in 190 degree (375 F) for about 30-35 minutes depending on the size of your pumpkin and how large you cut it. When tender and soft, simply puree it in a blender or food processor. That will give you much more than you need for this recipe!

    • I find coconut flour binds the pancake together more. Almond flour may make it a little grainy but you can try it and still get a pancake out of it, but it may not be at it’s best.

  4. Pingback: Tuesday Paleo Things | CrossFit Strongtown

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