Paleo Pumpkin Spice Pancakes are the perfect way to kick off the Fall Season! Full of flavor and ready in 20 minutes for breakfast.
Paleo Pumpkin Spice Pancakes
During the week, we grab granola bars and cold cereal because of our limited time. On the weekends, we prefer to indulge in an assortment of warm breakfast foods. When Fall rolls around, I can’t wait to add flavors of the season. Pancakes are always a favorite (especially when we have pure maple syrup!).
I chose to make these a Paleo version to make them a bit healthier. We have been trying to improve our eating habits and Paleo is one of the most flavorful ways we can have the best of both worlds!
Ingredients You’ll Need:
Eggs
Pumpkin Puree
Honey
Almond Flour
Coconut Flour
Baking Powder
Pumpkin Pie Spice
Salt
Coconut Oil
Optional:
Bananas
Pecans
Real Maple Syrup
Instructions:
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
More Tasty Fall Recipes
- Pumpkin Spice Coffee Creamer
- Mini Personal Pumpkin Pies
- Whipped Pumpkin Pie Butter
- Fresh Apple Pie
- Tennessee Apple Upside Down Cake
- Tennessee Fire Apple Cider Jello Shots
Paleo Pumpkin Spice Pancakes
Make Fall Breakfasts tasty and Paleo-friendly with these Pumpkin Spice Pancakes!
Ingredients
- 6 large eggs
- 2/3 cup pure pumpkin puree
- 2 tablespoons honey
- ½ cup almond flour
- ½ cup coconut flour
- 1½ teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/8 teaspoon salt
- 3 tablespoons coconut oil, divided
- 1/3 cup Sliced Bananas, optional topping
- 1/3 cup Chopped Pecans, optional topping
- Pure Maple Syrup, for serving
Instructions
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 465Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 186mgSodium: 250mgCarbohydrates: 58gFiber: 4gSugar: 44gProtein: 11g
This data was provided and calculated by Nutritionix on 9/20/2020
PIN to SAVE!
