Get ready to indulge in a deliciously healthy breakfast that will have you jumping out of bed! These Paleo Pumpkin Pancakes are not only gluten-free but also packed with the warm, comforting flavors of fall. Imagine fluffy pancakes made with wholesome ingredients like pumpkin puree and almond flour, perfect for a cozy morning or a delightful brunch. With just 25 minutes from prep to plate, you can easily whip up a batch that will impress your family and friends. Are you ready to elevate your pancake game? Let’s dive into this mouthwatering recipe that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 2 servings
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup almond milk
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together pumpkin puree and eggs until smooth and well combined.
- Add almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Mix thoroughly to create a consistent batter.
- Pour in almond milk and vanilla extract, stirring until the batter reaches a uniform, slightly thick pancake consistency. If batter seems too thick, add a little more almond milk to thin.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with coconut oil or avocado oil to prevent sticking.
- Using a 1/4 cup measure, pour batter onto the heated surface. Allow pancakes to cook for 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Carefully flip pancakes and cook an additional 1-2 minutes on the other side until golden brown and cooked through.
- Transfer cooked pancakes to a plate and repeat with remaining batter. Keep pancakes warm in a low-temperature oven if desired.
- Serve warm with optional toppings like sliced almonds, berries, or a drizzle of pure maple syrup.
Tips
- Consistency is Key: If your batter seems too thick, don’t hesitate to add a splash more almond milk until you reach the desired pancake consistency. This will ensure your pancakes are fluffy and light!
- Heat Control: Cooking at medium-low heat is crucial. It allows the pancakes to cook evenly without burning. Patience pays off for that perfect golden brown finish!
- Flipping Technique: Wait for small bubbles to form on the surface before flipping your pancakes. This is a good indicator that they’re ready to be turned!
- Keep Them Warm: If you're making multiple pancakes, keep them warm in a low-temperature oven (around 200°F) while you finish cooking the rest.
- Topping Ideas: Get creative with your toppings! Sliced almonds, fresh berries, or a drizzle of pure maple syrup can take these pancakes to the next level.
- Batch Cooking: Consider doubling the recipe and freezing leftovers. You can easily reheat them in the toaster for a quick breakfast option during busy mornings.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 12g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 110mg
