Paleo Pumpkin Pancakes
Contributed by Dr. Tory Jackson, ND
These pancakes are OMG GOOOOOOD!
I’m not so sure how my friend ended up making me pancakes on her birthday weekend, but wow, they were delish.
Light and tasty, yet hearty and easy to make! Served with a choice of almond butter, apple butter or pure maple syrup, a side of mixed green salad and a cup of bulletproof coffee… makes for a perfect Sunday breakfast. ~Dr. Jackson
1/4 cup pumpkin puree
3 tablespoons almond milk
1 teaspoon maple syrup
1 tablespoon vanilla extract
3 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup almond meal
1/2 teaspoon ground cinnamon, or to taste
1/4 teaspoon ground ginger, or to taste
1/8 teaspoon ground cloves, or to taste
2 teaspoons coconut oil, or as needed
- Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.
- Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
- Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.
- Heat coconut oil in a skillet over low heat. Spoon batter into the hot oil to form 3” pancakes. Cook for several minutes on each side, until lightly browned.