Easy Pumpkin Pancakes (Paleo and Gluten-Free)

5 Mar

Last night I was having trouble sleeping because I just couldn’t turn my thoughts off. I was thinking about my to-do list for the next day and what I was going to eat. LOL That sounds funny … but I seriously was! I was thinking that I was bored with bacon and wanted to try something other than bacon or eggs (probably because I had breakfast for dinner the other night so I was feeling overloaded.) Then it hit me: Pumpkin Pancakes! A few months ago, I saw a recipe for pumpkin pancakes in my Practical Paleo cookbook but had never made them … So, this morning, I did!

They were really good. I didn’t have vanilla extract but they still turned out really well (although thin) and next time I will definitely try the variation with banana because who doesn’t like banana pancakes?! Enjoy!

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Pumpkin Pancakes

Click here for estimated nutrition facts.

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.

Ingredients:

  • 4 eggs, beaten
  • 1/2 cup pumpkin puree
    You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
  • optional: 1-2 Tbsp of coconut flour
    To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • optional: 2 tablespoons honey or maple syrup
    Leave this out if you are eating these while on the 21-Day Sugar Detox!
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
    or

    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon allspice/nutmeg
  • 1 teaspoon cinnamon
  • pinch salt

Directions:

  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up:

  • Instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

    This recipe originally appeared on BalancedBites.com.

~ Kate

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  1. […] Pumpkin Pancakes: You have to modify this recipe to make it Whole30 by using coconut oil instead of butter, removing the maple syrup and I would add a whole banana insead of the pumpkin (it taste better and sweeter in my opinion) […]

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