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Paleo Pumpkin Pancakes with Coconut Flour

These paleo pumpkin pancakes have the texture you’d expect from paleo recipes and are full of spice! Everything you want in each bite.

Ingredients

Units
  • 4 eggs
  • 1/2 cup milk, any
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon pumpkin spice or cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

In a bowl:

  1. In a large bowl, whisk eggs. Add the milk, canned pumpkin, and vanilla extract until combined.
  2. To the bowl, add the coconut flour, pumpkin spice or cinnamon, baking soda, and salt. Whisk vigorously to combine and help the coconut flour absorb the liquid. Let the mixture sit for 10 minutes before cooking pancakes.

In a blender:

  1. In a blender, combine eggs, milk, pumpkin, and vanilla, until the mixture is thoroughly combined. 
  2. Add in coconut flour, baking soda, pumpkin spice or cinnamon, and salt, and blend for about a minute until the mixture is thick and the coconut flour has absorbed most of the liquid. 

Cook:

 

  1. Heat an electric griddle or large non-stick pan over medium-high heat. Once hot, grease it with oil or butter.
  2. Pour 2 tablespoons of pancake batter and with the back of a spoon, spread the batter out slightly to about 2 inches wide. 
  3. Cook for about 2 minutes on the first side until golden brown, and flip. Cook the other side for an additional 1-2 minutes, until the middles puff up.
  4. Serve with butter and a drizzle of maple syrup.

Equipment

Nutrition