Paleo Pumpkin Pancakes- Easy Fall Pancake Recipe

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By Savoring Italy

Paleo Pumpkin Pancakes- Easy Fall Pancake Recipe

Name: Paleo Pumpkin Pancakes- Easy Fall Pancake Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large eggs; 1/4 cup pumpkin puree not pumpkin pie filling; 2 Tbsp maple syrup; 2 Tbsp coconut oil can sub a mild flavored oil; 1/4 cup unsweetened almond milk or your favorite unsweetened dairy-free milk; 1/4 cup almond flour; 1/4 cup paleo baking flour; 1.5 tsp baking powder; 1 tsp cinnamon; 1 tsp pumpkin pie spice optional if you happen to have in your pantry, you could add some ginger and nutmeg if you don't have pumpkin spice on hand; 1/8 tsp salt

7 steps

Prep:10minCook:10min

These Paleo Pumpkin Pancakes are just what you need to get you into the cozy feeling of fall. They are so easy to put together and are simply delicious. They are grain free, gluten-free, dairy free and low carb. These paleo pancakes are soft, fluffy and simply delicious! If you are on a grain free (and dairy free) diet, you’ll love this cozy breakfast recipe. Total fall comfort in every bite! The aroma of the warm spices will bring a smile to your face!

Updated at: Thu, 17 Aug 2023 04:04:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories204.7 kcal (10%)

Total Fat13.5 g (19%)

Carbs16.4 g (6%)

Sugars7.1 g (8%)

Protein5.5 g (11%)

Sodium304.9 mg (15%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2eggs

large

¼ cuppumpkin puree

not pumpkin pie filling

2 Tbspmaple syrup

2 Tbspcoconut oil

can a mild flavored oil

¼ cupunsweetened almond milk

or your favorite unsweetened dairy-free milk

¼ cupalmond flour

¼ cupbaking flour

paleo

1 ½ tspbaking powder

1 tspcinnamon

1 tsppumpkin pie spice

optional if you happen to have in your pantry, you could add some ginger and nutmeg if you don't have pumpkin spice on hand

⅛ tspsalt

Instructions

Step 1

In a medium sized bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, and almond milk.

Step 2

In a medium sized bowl, whisk together all the dry ingredients. Make a well in the middle of the dry ingredients and then add in the wet ingredients. Whisk until combined.

Step 3

Oil a pan and place it on medium-low heat (I used coconut oil). You may need the heat on medium heat (depending on your stove) and you could lower it once you're making the pancakes and it seems too hot.

Step 4

As you're waiting for the pan to heat up, the batter may thicken up a bit. If so, add a few more drops of the dairy free milk and stir to combine.

Step 5

Once the oil has heated up, ladle out the pancakes in 1/4 cup portions onto the pan. With the back of a spoon, smooth out the batter into a nice round. The batter is thicker, so it needs a little coaxing into the shape and also you don't want it too thick.

Step 6

You have to watch your pancakes. When you see the pancakes bubbling around the edges a little, it’s time to flip them. If it is too soon, it will stick to your spatula. You don’t want to rush them. Let the other side of the pancake cook for about 2 minutes. If it seems to puffy, very gently press the pancake down with a spatula to flatten a little so the inside of batter will cook through. The pancakes should be a perfect, golden color.

Step 7

Serve with whatever topping you prefer.

View on Savoring Italy

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