This recipe makes a small batch, because I am usually cooking for two, but can easily be doubled. They go wonderfully with a side of breakfast sausage or topped with banana and maple syrup. The fact is though, these pumpkin pancakes are so tasty and sweet on their own that they don’t need very much added to them.
To start the pancakes, prepare the wet and dry ingredients in separate bowls, and then combine. As I have found with most Paleo pancakes, they turn out better if you make them small. Since they have low flour content, they can sometimes be hard to flip. But if the pancakes are small you are much more likely to be successful.
Pumpkin pancakes are a delicious seasonal twist on a classic. This recipe, using mainly coconut flour and pumpkin puree, delivers light, fluffy pancakes that are perfect for your next leisurely Saturday morning.
- 1/4 cup pumpkin puree
- 3 tbsp almond milk
- 1 tbsp honey
- 3 eggs
- 1 tbsp coconut oil, melted, plus additional for pan
- 1 tsp vanilla
- 1/4 cup coconut flour
- 1 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp baking soda
- In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
- Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
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