Paleo Pumpkin Pancakes

Start your day off right with these grain-free, pumpkin-packed, and oh so scrumptious Paleo Pumpkin Pancakes. These festive pancakes will spruce up your Fall breakfasts all season long. Whip up a batch today!

Paleo pumpkin pancakes on a plate

Fall is finally here in Minneapolis! And I must say, it’s may absolute favorite time of year for hiking and running in the upper Midwest. We’ve already slotted a handful of beautiful trail runs and hikes over the next few weeks on our Team Fit Foodie calendar in State Parks in Minnesota and Wisconsin that we’ll be hitting up. Seriously, we can’t get enough of this season. The mornings are crisp and cool, the colors are changing on all the trees, and it’s finally time to cue all the Fall baking and cooking.

Like these Paleo Pumpkin Pancakes that have already become a staple in our weekend breakfast routine. They’re the perfect combination of sweet and spicy, and pack a seriously clean ingredient list. Yah welcome. All you’ll need:

We topped our Paleo Pumpkin Pancakes with sliced banana and a handful of pecans, but feel free to get creative and top these bad boys with whatever you’re craving and have on hand!

And while you’re at it, round up the pantry staples for these pumpkin recipes you’ll want in your life this Fall.

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Pumpkin puree in a bowl ready to be mixed into pancake batter Pumpkin pancake batter in a bowl being whisked. Paleo pumpkin pancakes on a plate topped with bananas and pecans.

 

 

Recipe

Paleo Pumpkin Pancakes

Start your day off right with these grain-free, pumpkin-packed, and oh so scrumptious Paleo Pumpkin Pancakes. These festive pancakes will spruce up your Fall breakfasts all season long. Whip up a batch today!

  • Prep Time: 5 mins
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
Author: Lee Hersh
Yield: 4
Category: Breakfast
Cuisine: American

Ingredients

wet

  • 4 eggs, large
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup

dry

  • 1 teaspoon baking powder
  • 1/2 cup almond meal (I used the Trader Joe’s brand)
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon

Instructions

  1. In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
  2. Next, add in dry ingredients and mix again until everything is combined.
  3. Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
  4. Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.

Nutrition

  • Serving Size: 2 medium pancakes or 1/2 the recipe
  • Calories: 419
  • Sugar: 10
  • Fat: 26
  • Carbohydrates: 23
  • Fiber: 8
  • Protein: 22

Other Fit Foodie Finds Pancake Recipes

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