I made these Paleo Pumpkin pancakes yesterday morning, and they were ridiculously delicious. They’re made with eggs and pumpkin and they’re so light and fluffy, you wouldn’t believe there’s no flour in them! My entire family devoured them – Olive ate four all by herself!
The recipe is from Practical Paleo (hands down my favorite Paleo book out of the 4 I’ve purchased), and I followed it exactly. They were so good, I made a second batch later in the day to freeze for quick breakfasts.
1/2 cup canned pumpkin
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp baking soda
2 tb butter or coconut oil (plus extra for frying)
2 tb pure maple syrup or 1 mashed ripe banana (optional)
Whisk all the wet ingredients except the butter together, then mix in the dry ingredients. Melt 2tb of butter in a pan then mix it into the batter. Add butter or oil to the pan and add batter for your desired pancake size. Flip once a few bubbles appear. Serve with grass-fed butter and cinnamon or sliced bananas.
I did add maple syrup, but I think it would still be delicious without it. Next time I’m going to have to try using a ripe banana.
My only tip is to make double the batch because they’re not going to last. This is definitely going to become a breakfast staple in our household!