These golden brown pumpkin pancakes are the perfect fall start to your morning!
While most pancakes are devoid of nutrients and soaked in too much maple syrup, these healthier pancakes are packed with vitamins! Pumpkin is full of potassium, vitamin A, fiber, iron and antioxidants that may protect your body against disease.
While these pumpkin pancakes are healthier for you than the wheat-filled kind, we still consider them PaleoFLEX because we’re using healthy ingredients to recreate a typically less-healthy breakfast item. To keep things in the PaleoFLEX realm, we added just a small amount of honey for sweetener. We didn’t use any salt here as we didn’t think the recipe needed it, but you can add up to ¼ tsp salt (for 1/16 tsp per serving) to safely stay within PaleoFLEX territory.
It’s really easy to make your Paleo pumpkin pancakes. Start by whisking the wet ingredients together, then mix the dry ingredients separately. Pour the wet into dry, and mix until just combined. Pour onto a hot pan greased with coconut oil and cook until golden brown.
Serve your pumpkin pancakes topped with banana slices and crushed pecans. You could also try adding toasted coconut or warm apples on top for a bit of extra sweetness!
PaleoFLEX™ Pumpkin Pancakes
- Recipe by: Jess Case
- Serves: 4
- Meal: Breakfast
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
4 eggs
3 tbsp coconut milk
1/2 cups canned pumpkin puree
1 tbsp raw honey
1/2 tsp vanilla extract
1/2 cups almond flour
2 tbsp coconut flour
1 tsp baking powder
1 tsp cinnamon
1 1/2 tsp pumpkin spice
1/8 tsp nutmeg
2 tbsp coconut oil, for greasing the pan
1/4 cups crushed pecans (for topping)
1 banana, sliced (for topping)
Directions
In a medium bowl or large measuring glass, whisk the eggs, coconut milk, pumpkin puree, honey, and vanilla extract until it’s very smooth.
In a large bowl, whisk the almond flour, coconut flour, baking powder, and spices until well combined. Pour the liquids into the bowl with the dry ingredients, and whisk until a smooth batter forms.
Heat a bit of coconut oil in a large cast iron or nonstick pan until hot. Scoop ¼ cup of the batter at a time and pour onto the hot pan. Cook in batches for 2-3 minutes per side, or until golden brown. You may need to add a little more coconut oil between the batches to prevent them from sticking.
Serve your pumpkin pancakes warm, garnished with sliced bananas and pecans on top. Enjoy!
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