Paleo Pumpkin Pancakes are a delicious and nutritious way to enjoy a fall favorite while sticking to a grain-free, paleo-friendly diet. Made with almond flour, pumpkin puree, and warm spices like cinnamon and nutmeg, these pancakes are naturally sweet and packed with flavor. They’re light, fluffy, and perfect for breakfast or brunch. Serve them with a drizzle of maple syrup or a sprinkle of nuts for a cozy, seasonal meal that’s both satisfying and healthy.
Ingredients:
- 1/2 cup pumpkin puree
- 3 large eggs
- 2 tbsp almond milk (or coconut milk)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- Coconut oil or ghee (for cooking)
Instructions:
- In a large bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract until smooth.
- In a separate bowl, mix the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- Combine the wet and dry ingredients, stirring until fully mixed and a thick batter forms. If the batter is too thick, you can add a little more almond milk.
- Heat a skillet over medium heat and grease it with coconut oil or ghee.
- Spoon the batter onto the skillet, using about 2-3 tablespoons per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes hot, with optional toppings like maple syrup, chopped nuts, or fresh fruit. Enjoy!
