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Paleo Pumpkin Pancakes

By Mangia Paleo January 23, 2014 Recipes 18 Comments

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 award winning 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-handed side
  • 4 eggs
  • 1 tsp pure vanilla
  • 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)
  • 1/4 tsp each cinnamon, allspice, nutmeg to taste
  • 3 tbsp ghee or fat of choice
  • pinch of saltIMG_5548

Directions:

Whisk eggs together and add pumpkin, vanilla, and maple syrup or coconut sugar 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.photo 2Next, heat 1 tbsp of ghee or paleo fat of choice in a large non-stick skillet. Spoon batter in the pan. You will need to use the spoon to spread out the batter since it is a bit thick. Flip it once the pancake  starts to fluff and the edge gets lighter in color. They won’t bubble up as much as a typical pancake.paleo-pumpkin-pancakes-fluffy

IMG_5549Top 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!

UPDATE! I only eat these about once a month so I don’t feel guilty drowning them in maple syrup as seen below. They are flatter that the photo above because I used more maple syrup in the batter rather than coconut sugar. I also used four extra large eggs instead of large. See the difference?

mangia-paleo-pancakes

Makes about 6-8 small pancakes.

MANGIA!

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18 thoughts on “Paleo Pumpkin Pancakes”

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  2. Cynthia Johnson

    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!

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  4. chewcv

    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 🙂

    Reply ↓
    1. mangiapaleo Post author

      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!

      Reply ↓
    1. mangiapaleo Post author

      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.

      Reply ↓

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  11. Sarah

    I know I shouldn’t review a recipe unless I follow it to the “T” but these were so yummy I will def be making them again. I decreased the egg to 3 since I don’t like it when baked goods with coconut flour taste and feel too eggy. I then added about 2 tbsp of coconut milk to replace the eggs. I followed your suggestion and made them small since they are fragile to flip. These were super yummy and I will make them again next sunday and share the recipe with friends.

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