Paleo Pumpkin Pancakes recipe

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Ingredients

¼ cup pumpkin puree
2 tablespoons almond milk
2 eggs
1 teaspoon maple syrup
1 tablespoon vanilla extract
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup almond meal
½ teaspoon ground cinnamon, or to taste
¼ teaspoon ground ginger, or to taste
⅛ teaspoon ground cloves, or to taste
2 teaspoons vegetable oil, or as needed

Nutrition Info

271.5 calories
carbohydrate: 15.2 g
cholesterol: 186 mg
fat: 15 g
fiber: 1.8 g
protein: 18.1 g
saturatedFat: 2.8 g
servingSize: -
sodium: 689.9 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.

  2. Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.

  3. Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.

  4. Heat vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.

Recipe Yield

2 servings

Recipe Note

These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon.

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