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–+ servings
Paleo Pumpkin Pancakes

PALEO PUMPKIN PANCAKE RECIPE

Jomelyn Mauermann
Fluffy, delicious, and healthy. It only takes less than 30 minutes from preparing to frying so if you are in a rush in the morning, you can whip this up in no time. You can double up this recipe and store in your freezer for busy mornings.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American, French
Servings 4 pieces
Calories 665 kcal

Equipment

2 mixing bowls
ice cream scoop
frying pan or skillet

Ingredients
  

  • ¾ cup pumpkin puree
  • 3 large eggs
  • 2 tablespoon maple syrup
  • 1 cup almond flour
  • 2 tablespoon coconut flour
  • 2 tablespoon coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

TOPPINGS

  • ¼ cup maple syrup
  • ¼ cup blueberries
  • 4 tablespoons butter

Instructions
 

  • In a bowl, combine eggs, maple syrup, and pumpkin puree . Mix well until everything is well combine.
  • In a separate bowl, add your almond flour, baking powder, coconut flour, and pumpkin spice powder. Mix thoroughly until well incorporated.
  • Combine your dry ingredients and wet ingredients together then mix well using a whisk.
  • Heat your pan on low-medium heat. Spread some coconut oil until it is melted. Using an ice cream scoop or cup, scoop ¼ cup of your batter into the pan and spread until everything is even.
  • Cook the first side for 3 minutes or until you can see some bubbles on top. Flip it and cook the other side for 2 minutes or until it change color. Repeat this process until it is done.
  • Top it with butter and pour some maple syrup and top it with blueberries or any fruits you would prefer.

Video

Notes

  • Recipe Note

  • Use a glass container to store this in the freezer for about 3-6 months. 
  • Use any healthy oil available for frying except canola or vegetable oil since they could be inflammatory. You just need a thin layer of oil for every scoop. I like to use coconut oil since it adds flavor but feel free to use olive or avocado oil. 
  • You can just use almond flour if you do not have coconut flour or vise versa. I like the combination of both!
  • If your batter is too dry, add a little bit of milk or water. 

Nutrition

Serving: 4gCalories: 665kcalCarbohydrates: 41gProtein: 18gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 170mgSodium: 262mgPotassium: 227mgFiber: 9gSugar: 23gVitamin A: 7708IUVitamin C: 3mgCalcium: 258mgIron: 4mg
Keyword Breakfast, dairy-free, Gluten-Free Bread, grain-free, Holiday Recipe, How to make pumpkin pancake, paleo recipe, pancake, sugar-free
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