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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-38jwvn’]
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.
- 2 eggs, whisked
- 1/2 cup pumpkin purée (or canned pumpkin)
- 2 Tbsp 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
- In a small bowl, combine the two whisked eggs, pumpkin purée, honey and vanilla
- In a medium-size bowl, mix together the almond flour, pumpkin pie spice and baking soda
- Pour combined wet ingredients into the medium bowl with dry ingredients, and mix into a batter
- Spoon onto a LOW HEAT griddle or pan, smooth out into an even layer
- Allow to cook slowly until pancakes are browned on both sides
- Note: Keep pancake size smaller than your spatula for easier flipping
- Recipe makes 5-6 pancakes
I don’t really eat paleo but wanted quick pancakes and I had almond flour to be used up. These came out pretty well, a little to thick so I added a splash of almond milk. I didn’t read the part about smoothing it out (which explains why they took forever to cook!) The more I ate these the more I liked them. Thank you!
So yummy. I accidentally read it as 1/2 can and wanted to double, so I used the whole can, which was 3.5x the recipe!! I’m not upset about it because these are yummy!!
A tip I learned from my momma: stir the wet and dry for pancakes as few times and as gently as possible otherwise they get tough, flat, etc.
Also, I had a rotten banana that u mashed up and put in half of my huge amount of batter. YUMMMM!!
I’ve just started a 21 day no sugar no bread ( or bad carb) challenge and can’t wait to try these pancakes! You have such a variety of yummies- And I thank you for your time effort and sharing!
Love your site, so glad I found it. I want to ask you something, I am new to paleo but I have tree nut allergies, what flour would you suggest instead of almond flour or coconut flour? TIA
Have you tried sun flower seed butter? I haven’t personally, but many have written and told me they love it!
Yummy!! I am eating these as we speak, thank u.
I put just one egg and used buckwheat flour instead.
They are pretty dense, harder, not so fluffy pancakes….great nonetheless.
I ommited the sugar and put banana instead also
I don’t usually comment on people’s blogs, but I have to say ma’am, this is the most delicious recipe ever! so tasty and healthy! Thanks so much :)
You are most welcome! Thank you for taking the time to let me know! :)
This pumpkin pancake recipe is delicious. It’s a regular in my kitchen now.
These are the best paleo pancakes I have ever made. Thank you so much! I substituted maple syrup for the honey since I prefer it and spaced on adding the pumpkin pie spice and these are still amazing.
Yay Sarah! I’m so glad you enjoyed them. I have a bit of pumpkin left from the holidays. I think I’ll make them too! Thank you for stopping by to let me know! :)
AH…MAY…ZING! Thank you for the recipe!
You are very welcome! :)
can coconut flour be subbed for the almond flour? would the amount be the same?
Becky, you could, but use much less of the coconut flour. I haven’t made this recipe with coconut flour, so I can’t advise on measurements.
Great recipe! Tasty moist, dense pancakes. My husband, baby and I loved them!
Jenny, I’m glad you enjoyed them! Perfect fall sunday breakfast. :)
These pancakes are delicious! Thank you!
Thank you Andria! I’m so glad you like them. :)
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!
Kelley, I haven’t frozen them yet, but I’m sure they would freeze fine. :)
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. :)
I don’t have pumpkin spice what can I sub with?
cinnamon, nutmeg and a little clove. :)
HOW MANY CALORIES PER PANCAKE
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.
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!
Vicky, Thank you for your kind comment. I love these pancakes as well and I’m so glad you enjoyed them!
what would you use if you are allergic to all nuts and soys, so im unable to use nut and soy flours?
you can look into recipes with Tapioca flour and lots of them are also made with flax seeds and chia seeds.
Could you substitute mashed bananas for the pumpkin?
I’m not sure, but it sounds like it would work to me!