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Home » Paleo Pumpkin Pancake

Paleo Pumpkin Pancake

October 22, 2021 by Jomelyn 2 Comments

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    If you want to make a simple, easy, delicious, and healthy pumpkin pancake, I am going to share my recipe with you.

    These healthy paleo pumpkin pancakes are perfectly fluffy and made with whole foods ingredients that fill your cravings for pumpkin pancakes. Pumpkin adds tons of flavor and it has so many nutritional benefits. It is rich in anti-oxidant, fiber, vitamin A and carotenoids. Just like the Paleo Pumpkin Bread that I made last week, these pancakes are gluten-free, sugar-free, gluten-free, and dairy-free.

    How to make Paleo Pumpkin Pancake?

    Let’s start this recipe by combining wet ingredients. Eggs, maple syrup, and the star of this pancake are not other than pumpkin puree.

    In a separate bowl, let us mix pumpkin spice powder, almond flour, coconut flour, and baking powder. Mix well until well incorporated.

    Combine your wet and dry ingredients together until it creates a batter consistency. If it is too dry, add some water or almond milk, if it is too wet add some almond flour.

    Then it is ready to fry in low to medium heat. Please make sure the pan is not too hot because the batter will burn. I did this before so learn from me.

    Cook it for 3 minutes or until you can see bubbles or brown edges. Flip and cook the other side for 2-3 minutes. Repeat this process.

    Don’t forget to spread butter, pour some maple syrup and top it with blueberries for extra sweetness and flavors. Enjoy!

    Paleo Pumpkin Pancakes

    PALEO PUMPKIN PANCAKE RECIPE

    Jomelyn Mauermann
    Fluffy, delicious, and healthy. It only takes less than 30 minutes from preparing to frying so if you are in a rush in the morning, you can whip this up in no time. You can double up this recipe and store in your freezer for busy mornings.
    5 from 1 vote
    Print Pin
    Prep Time 10 mins
    Cook Time 15 mins
    Course Breakfast
    Cuisine American, French

    Equipment

    • 2 mixing bowls bowls
    • ice cream scoop
    • frying pan or skillet
    • whisk

    Ingredients
      

    • 3/4 cup pumpkin puree
    • 3 large eggs
    • 2 tablespoon maple syrup
    • 1 cup almond flour
    • 2 tablespoon coconut flour
    • 2 tablespoon coconut oil
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon

    TOPPINGS

    • 1/4 cup maple syrup
    • 1/2 cup blueberries
    • 4 tablespoon butter

    Instructions
     

    • In a bowl, combine eggs, maple syrup, and pumpkin puree . Mix well until everything is well combine.
    • In a separate bowl, add in your almond flour, baking powder, coconut flour, and pumpkin spice powder. Mix thruouhgly until well incorporated.
    • Combine your dry ingredients and wet ingredients together then mix well using a whisk.
    • Heat your pan in low-medium heat. Spread some coconut oil until it is melted. Using ice scream scoop or cup, scoop 1/4 cup of your batter in the pan and spreed until everything is even.
    • Cook the first side for 3 minutes or until you can see some bubbles on top. Flip it and cook the other side for 2 minutes or until it change color. Repeat this process until it is done.
    • Top it with butter and pour some maple syrup and top with blueberries or any fruits you would prefer.

    Video

    Notes

    • Use a glass container to store this in the freezer for about 3-6 months. 

    • Use any healthy oil available for frying except canola or vegetable oil since they could be inflammatory. You just need a thin layer of oil for every scoop. I like to use coconut oil since it adds flavor but feel free to use olive or avocado oil. 

    • You can just use almond flour if you do not have coconut flour or vise versa. I like the combination of both!

    • If your batter is too dry, add a little bit of milk or water. 

    Keyword Breakfast, dairy-free, Gluten-Free Bread, grain-free, Holiday Recipe, How to make pumpkin pancake, paleo recipe, pancake, sugar-free
    Tried this recipe?Let us know how it was!
    https://www.youtube.com/channel/UCIuBL7YxlUqYVYzNmhoalzw

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    Filed Under: Breakfast

    Previous Post: « Paleo Pumpkin Banana Bread
    Next Post: Shakshuka with Mushrooms »

    Reader Interactions

    Comments

    1. Carolyn

      November 7, 2021 at 4:49 pm

      5 stars
      These look so delicious! I can’t wait to try them!

      Reply
      • Jomelyn

        November 7, 2021 at 7:05 pm

        I am so glad you like it. Thank you for visiting.

        Reply

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    Hi, my name is Jomelyn, and nice to meet you! I am a wife and a busy mom of a 5-year-old sweet little boy. 

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