Paleo Pumpkin Pancakes

Have leftover canned pumpkin from Thanksgiving? If not, you might want to grab some the next time you’re at the supermarket because there’s an awesome breakfast inside…

This recipe didn’t occur to me until after Thanksgiving darn it…so my timing was not so hot.

Here’s what happened…

I opened the fridge early Sunday morning when my hubby was asking “What’s for breakfast?”

I don’t think he’s going to settle for leftover turkey, so I don’t have a clue…

…until I spy the leftover pumpkin purée.

Honestly, I have never even tried paleo pumpkin pancakes before. But I thought, if I can make a pretty good paleo pumpkin bread, can pumpkin pancakes really be that hard? Duh…I can do this!

I didn’t over-think this recipe…I used just a handful of yummy ingredients and the pumpkin hotcakes came out just right – deliciously dense with a rich pumpkin taste.

You’ve got to try these!  Just a word of advice: Cook these low and slow. Just the opposite of wheat pancakes where you want a sizzling grill. If the heat is too high, these will burn. Just take your time and your patience will pay off. :) These are super yummy.

They’re great plain, but you can top them with whatever you want. A little honey. A little maple syrup. Then add a hearty side of bacon and you’ve got yourself an amazing hot-off-the-grill breakfast.

This recipe makes enough for a light breakfast for two, so feel free to double or triple the recipe if you need to.

Enough said.

Eat up!

Paleo Pumpkin Pancakes Recipe

Paleo Pumpkin Pancakes Recipe

Ingredients

  • 2 eggs, whisked
  • 1/2 cup pumpkin purée (or canned pumpkin)
  • 2 tbs raw honey
  • Splash of pure vanilla extract
  • 2/3 cup almond flour
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • Some coconut oil to grease your griddle or pan

Instructions

  1. In a small bowl, combine the two whisked eggs, pumpkin puree, honey and vanilla
  2. In a medium-size bowl, mix together the almond flour, pumpkin pie spice and baking soda
  3. Pour combined wet ingredients into the medium bowl with dry ingredients, and mix into a batter
  4. Spoon onto a LOW HEAT griddle or pan, smooth out into an even layer
  5. Allow to cook slowly until pancakes are browned on both sides
  6. Note: Keep pancake size smaller than your spatula for easier flipping
  7. Recipe makes 5-6 pancakes
http://www.paleonewbie.com/paleo-pumpkin-pancakes-recipe/

Comments

  1. Kelley

    have you ever tried to freeze these? my kids love them but i usually triple the recipe and dole them out throughout the week but it takes forEVER to make them. thought if they freeze well i could have a marathon pancake making day. thanks!

  2. Betsey

    Delicious. My 16 month old kept stuffing more and more in her mouth. I didn’t have almond flour, so infused almond butter and it worked out well. Ill be making these a lot.

    • Hi Betsey, I had a visual of a cute little one stuffing pancakes her her mouth! I love that age. I’m so happy you are making her such healthy yummy food. She’s a lucky girl to have a mom that’s setting her up for a healthy life. :)

    • Hi Linda, I do not have calorie counts on my recipes, however I know there are several sites than will calculate it for you if you enter the ingredients of the recipes. I will find it and email it to you.

  3. Just made these this morning and they were, by far, the best paleo pancakes I have ever made. I’ve been paleo for 2.5 years now and have tried many pancake recipes, but these were awesome. Cooked on low heat for about 4 minutes per side with plenty of coconut oil in the pan… YUM!

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