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!
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.
Pumpkin Recipes You Need to Make This Fall
- Healthy Pumpkin Pancakes
- Pumpkin French Toast with Coconut Whip
- Oil-Free Chocolate Pumpkin Muffins
- Healthy Pumpkin Mug Cake
- Healthy Pumpkin Muffins + Bread
- 10 Healthy Pumpkin Recipes You Need to Try this Fall
- Pumpkin Pie Dessert Hummus
- The World’s Easiest Pumpkin Yogurt Dip
- Pumpkin Peanut Butter Cups
- Healthy Pumpkin Pie Rice Pudding
- Gluten-Free Pumpkin Waffles
- Coconut Pumpkin Chia Pudding from Eating Bird Food
- Toasted Pine Nut Herb Pumpkin Muffins from Running to the Kitchen
- Vegan Pumpkin Blondies from Food Faith Fitness
- Pumpkin Spice Freezer Fudge from The Healthy Maven
- Easy Pumpkin Soup with Chili Garlic Oil from Lexi’s Clean Kitchen
- 4 eggs, large
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 cup almond meal (I used the Trader Joe’s brand)
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
- Next, add in dry ingredients and mix again until everything is combined.
- 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.
- 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 FactsServing Size: 2 medium pancakes or 1/2 the recipe Calories: 419 Sugar: 10 Fat: 26 Carbohydrates: 23 Fiber: 8 Protein: 22
Keywords: pancakes, pumpkin, paleo