Pumpkin spice pancakes are the perfect morning treat when fall rolls around. But to be honest, I can devour these anytime of the year. To top it off, they’re completely grain-free and Paleo-approved. Yum!
I especially like playing with the toppings. Usually I go pretty traditional with sliced bananas, pecans, and some maple syrup. That’s always a winner.
But sometimes I like to throw on some blueberries, strawberries, coconut flakes, chia seeds, and cocoa nibs. I love playing with texture and experimenting with new toppings.
So have some fun and feel free to make this your own.
Paleo Pumpkin Pancakes
6
servings10
minutes10
minutesIngredients
6 large eggs
2/3 cup pure pumpkin puree
2 Tablespoon honey
½ cup almond flour
½ cup coconut flour
1½ teaspoon baking powder
1 Tablespoon pumpkin pie spice
1/8 teaspoon salt
3 Tablespoon coconut oil, divided
Instructions
- In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!