fall paleo pumpkin pancakes
“‘For I know the plans I have for you,’ declares the Lord. ‘Plans to prosper you and not to harm you, plans to give you hope and a future.’ Jeremiah 29:11”
These fall pumpkin pancakes have become a staple in our house this season. In fact, recently we had it for breakfast every day for a week! But in all truth we were tweeking the recipe, because we like our pancakes a little lighter and fluffier than the recipe we started with. This recipe is paleo and gluten free. If you are paleo, then you will not want to use a lot of maple syrup or any at all to avoid too much sugar. They taste great layered with banana, or you could put some warm apple sauce on them.
This recipe makes about 10 -15 pancakes if you scoop them out with a 1/4 cup measuring scoop.
Fall Paleo Pancakes Ingredients
- 4 eggs
- 3 tablespoons coconut flour
- 3 tablespoons almond flour
- 1/2 can pumpkin
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 cup full fat coconut milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1 cup pumpkin (about 1/2 can)
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 bananas sliced
- Coconut Oil, butter or ghee for pan
Preparation Fall Paleo Pancakes
To keep this as simple as possible I mix everything in one bowl. There are many recipes that call for mixing dry ingredients separately – in my house that translates into one bowl too many to clean. The reason many recipes call for mixing the dry ingredients separately is to fully incorporate the baking soda. Just mix it really really well and this will not be a problem.
You can substitute sweet potato puree in place of the pumpkin if you like! One note, do not omit the vinegar. It reacts to the baking soda and gives the pancake a little rise!
Add all ingredients to large bowl and whisk very very well. It will be the consistency of a slightly thick pancake batter.
Heat up your griddle. You can use a frying pan, but it should be a well seasoned cast iron one to avoid sticking. We are clumsy pancake flippers, so it’s just easier not to deal with the sides of a frying pan, hence the griddle.
Melt some coconut oil, butter or ghee in pan over LOW heat, and add batter. Use a 1/4 cup measuring scoop. That yields a good size pancake. When you pour the batter onto the griddle it should sizzle just a titch. Spread the batter out a little with the bottom of the measuring cup. The pancakes will not turn out to thick and also they will have an easier time cooking through.
Cook these slowly over a low or medium to low heat. You really do not want the pan to start smoking. They also have a better texture cooked over low.
When the top starts to bubble, or when the bottom looks nice and brown flip and cook on other side. Layer with bananas.
You can eat them as is, but if you want add a little maple syrup. That’s how my kids like it and we had them today for lunch!