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 PANCAKE RECIPE
- 2 mixing bowls bowls
- ice cream scoop
- frying pan or skillet
- 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
- 1/4 cup maple syrup
- 1/2 cup blueberries
- 4 tablespoon butter
- 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.
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.