Paleo Pumpkin Pancakes
These light and fluffy Whole30 Pumpkin Pancakes are a delicious and easy paleo recipe. Perfect for a Saturday brunch or holiday breakfast!
Servings: 12 Pancakes
Calories: 113kcal
Ingredients
- 1/2 cup Almond flour
- 1/3 cup Tapioca starch
- 1/4 cup Coconut flour
- 2 teaspoons Pumpkin spice
- 1 teaspoon Cinnamon
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 1/2 cup Pumpkin puree
- 1 medium Banana ripe
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- Cooking spray, olive oil, or coconut oil to grease the pan
- Chopped walnuts optional garnish
- Coconut whipped cream optional garnish
Instructions
- Place a skillet on the stove over medium-low heat.
- Spray the skillet with oil or add a little olive oil or coconut oil to the skillet.Cooking spray, olive oil, or coconut oil
- Whisk dry ingredients together.1/2 cup Almond flour, 1/3 cup Tapioca starch, 1/4 cup Coconut flour, 2 teaspoons Pumpkin spice, 1 teaspoon Cinnamon, 3/4 teaspoon Baking soda, 1/2 teaspoon Salt
- In a separate bowl, mash or blend pumpkin puree and banana together, along with the eggs, milk, apple cider vinegar, and vanilla.3 large Eggs, 1 cup Unsweetened almond milk, 1/2 cup Pumpkin puree, 1 medium Banana, 1 teaspoon Apple cider vinegar, 1 teaspoon Vanilla extract
- Add the wet ingredients to dry ingredients and mix well.
- When the oil is hot (to test, drip a drop of water in and see if it sizzles), add pumpkin pancake batter to the skillet. Use 2-3 tablespoons per pancake, spreading it out a little into a circle.
- Place the lid over the skillet and cook for 2 minutes on each side, carefully flipping in between. Make sure you put the lid back on after flipping!
- Garnish with coconut whipped cream and chopped walnuts, and enjoy!Chopped walnuts, Coconut whipped cream
Notes
- Batter should be thick but pourable. Too runny? Add 1 tbsp coconut flour and rest 5 minutes. Too thick? Add a splash of milk.
- Large bananas and homemade pumpkin puree make the batter wetter, so check it before cooking.
- Keep the heat at medium-low. If the outside browns before the middle sets, turn it down.
- Keep the lid on for both sides. It cooks the middles through.
- Flip with a wide spatula. If the pancake slides with the spatula, put the lid back on and give it another minute.
Storage
- Fridge: airtight container, parchment between layers, up to 3 days.
- Freezer: flash freeze on a tray for 1 hour, then bag. Keeps up to 2 months.
- Reheat: toaster or skillet, straight from the fridge or freezer. The microwave works but softens them.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 78mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1664IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg