Ready for the tastiest fall pancake recipe out there?
You must try out this Paleo Pumpkin Pancake! You’ll feel like you’re eating pumpkin pie for breakfast. It’s easy and quick to throw together, too.
This recipe makes 2 servings.
Per serving: 261 calories, 15.3g fat, 18.5g carbohydrate, 4.5g fiber, 11.7g protein
With a few simple tweaks, this recipe can comply with the following dietary plans:
- Paleo- yes
- Grain free- yes
- Gluten free- yes
- Dairy free- yes
- Low FODMAP- Use almond meal to replace coconut flour (4 tbsp instead of 3)
- SCD- Use butternut squash in place of pumpkin puree (1 for 1). Use honey to replace maple syrup (1 for 1)
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 1/2 cup canned pumpkin puree
- 3 tablespoons coconut flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- Pinch of salt
- Coconut oil to grease the pan
- Combine the eggs, milk, vanilla, syrup, and pumpkin puree in a mixing bowl.
- In a separate bowl, combine the flour, spices, baking soda and salt.
- Mix the wet and dry ingredients together.
- Meanwhile, heat a skillet to medium heat and add oil. Make 6, 4-5-inch diameter pancakes. Cook for 5-minutes on each side, or until cooked through and slightly browned.
- Serve warm and top with more syrup or plain yogurt.
- Per serving (1/2 of the recipe): 261 calories, 15.3g fat, 18.5g carbohydrate, 4.5g fiber, 11.7g protein