What’s the best breakfast to wake up to on a Sunday morning? Pancakes, of course! My paleo pancakes are soft, fluffy, and most importantly, NOT dry. They are just as easy as any other paleo pancake recipe. Actually, these are also the only pancakes I’ve ever made where I didn’t burn the first batch. Go figure.
My award winning recipe for paleo pumpkin pancakes is the original fluffy one with coconut flour.
Paleo baking can be difficult due to the flour substitutes and can dry things out. Almond flour and coconut flour are good alternatives, but too much is a bit excessive. The Paleo Diet calls for some nuts and berries. If we’re baking with cups of almond flour it doesn’t follow the plan, does it? Using pumpkin helps keep it healthy and moist.
- 1/2 cup organic canned pumpkin, on the heavy-handed side
- 4 eggs
- 1 tsp pure vanilla
- 3 tbsp pure maple syrup or 2 tbsp coconut palm sugar
- 1/4 cup coconut flour, sifted
- 1/2 tsp baking soda (I usually use between 1/2 tsp and 1 tsp)
- 1/4 tsp each cinnamon, allspice, nutmeg to taste
- 3 tbsp ghee or fat of choice
- pinch of salt
Whisk eggs together and add pumpkin, vanilla, and maple syrup or coconut sugar to combine. In a separate bowl sift coconut flour, baking soda, and spices. Add dry ingredients to wet ingredients and whisk until evenly combined. The batter will be thicker than your average pancake batter.Next, heat 1 tbsp of ghee or paleo fat of choice in a large skillet. You will need to repeat this each time you add pancakes to make sure the pan is evenly coated. Spoon batter in the pan. You will need to use the spoon to spread out the batter since it is a bit thick. Flip once the pancake gets a bit fluffy and the edge gets lighter in color. They won’t bubble up as much as a typical pancake.
FLIP TIP: This is a delicate process. When flipping the pancakes, guide the spatula under the pancake and flip it away from itself. You might not want to lift the pancake all the way off the pan since it increases the chance of breaking or folding it by mistake when it lands back down. If you do lift it all the way off the pan make sure you are using a large spatula and flick your wrist quickly when turning them over.
Top with bananas, pumpkin puree, chocolate chips (Enjoy Life brand is soy and dairy free, but not paleo as it has sugar) and/or pepitas. You’ll be wanting to jump in a big pile of leaves and go apple picking after this autumn-inspired pancake!
UPDATE! I only eat these about once a month so I don’t feel guilty drowning them in maple syrup as seen below. They are flatter that the photo above because I used more maple syrup in the batter rather than coconut sugar. I also used four extra large eggs instead of large. See the difference?
Makes about 8-12 small pancakes.
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