Description
Fluffy Paleo Pumpkin Spice Pancakes made with pumpkin puree, almond flour, coconut flour, honey and warm pumpkin pie spice. A cozy fall breakfast ready in just 20 minutes.
Ingredients
6 large eggs
2/3 cup pure pumpkin puree
2 tablespoons honey
1/2 cup almond flour
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/8 teaspoon salt
3 tablespoons coconut oil, divided
To serve:
1 banana, thinly sliced
1/3 cup pecans, chopped
Real maple syrup, optional
Instructions
1. In a large mixing bowl, whisk the eggs, pumpkin puree and honey until thoroughly combined.
2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice and salt.
3. Add the dry ingredients to the egg mixture and gently fold together until blended.
4. Heat 1 tablespoon of coconut oil on a large griddle over medium heat. Once hot, spoon 2–3 tablespoons of batter onto the griddle for each pancake.
5. Cook for about 3 minutes on the first side. Flip and cook for another 2–3 minutes. Repeat with the remaining batter, adding the remaining coconut oil as needed.
6. Stack 2–3 pancakes per serving and top with sliced banana, chopped pecans and maple syrup, if desired.
Notes
Keep the pancakes small, using about 2–3 tablespoons of batter for each one. The almond and coconut flour make these pancakes more delicate than traditional pancakes, so smaller pancakes are easier to flip.
Let the first side cook for about 3 minutes, or until the edges look set and the underside is golden, before gently flipping.
Use pure pumpkin puree, not pumpkin pie filling.
Add more coconut oil to the griddle as needed between batches.
Serve warm with sliced banana, chopped pecans and optional maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: griddle
- Cuisine: American