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.
Ingredients:
4 eggs
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)
Directions:
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!
hostess / wonderful honeydew / 32460 posts
Ooh look good!
Gonna have to make them too
pomegranate / 3225 posts
I just made “regular” pumpkin pancakes, I wish I had seen these instead! Look really yummy.
pomegranate / 3383 posts
So funny! We made these yesterday for my LO except I skipped the vanilla (none on-hand) and spices and baking powder and added half a mashed banana. He gobbled them up!
pomegranate / 3716 posts
Hrmm, interesting! I love pumpkin pancakes… what holds this together, the eggs and canned pumpkin? So it sounds almost like a pan fried custard?
nectarine / 2750 posts
I can’t wait to try these! I love that they don’t have any almond flour or coconut flour, as most Paleo baked goodies are full of nuts!
cantaloupe / 6669 posts
I’m planning to make these this week, when I have time in the morning! I did read that a tablespoon of coconut flour slowly whisked in helps them have a firmer texture. Otherwise they are more like crepes, right? Or were yours firm, Mrs. Bee?
admin / watermelon / 14210 posts
@sweetchic: @daniellemybelle: yes they were more crepe like, so i made them smaller so they were easier to flip.
blogger / wonderful cherry / 21628 posts
All these recipes make me want to try pumpkin again.
blogger / eggplant / 11551 posts
I have all the ingredients at home needed to make this – I know what breakfast will be tomorrow!
guest
I just purchased this book last week. We tried the recipe out on saturday and it was a total fail =( well then i had been craving pumpkin pancakes all weekend so we gave it a go again yesterday morning and they were perfect! Although I won’t lie, yours still looked prettier.
pomegranate / 3503 posts
That looks good! Must try!
wonderful olive / 19353 posts
Sounds perfect for the holidays! Thanks for sharing!!
guest
How many servings did this make?
admin / watermelon / 14210 posts
@jenn – the book says it makes 2 servings, so we definitely needed to double it for our family of 4.
cantaloupe / 6751 posts
Looks so good! Can’t wait to try it out!!
hostess / papaya / 10540 posts
This sounds great, I can’t wait to try it! Thank you!
olive / 63 posts
Yum! As someone new to freezing food for later…sorry if this is a silly question but did you freeze the dough or already fried pancakes for later?
cantaloupe / 6669 posts
I made these for dinner a couple nights ago and they were DELISH! I did add about 2 teaspoons of coconut floor (slowly, whisking) to thicken it up, and they had the perfect texture! I also think you could cut half or all the maple syrup, and they would still be so yummy and sweet!
guest
i just made these and they totally didn’t hold together…any ideas?
admin / watermelon / 14210 posts
@julia zhang – try adding a little coconut flour to them like @daniellemybelle suggested! i’m going to try that myself. I was able to flip them fine because i made them small!
cantaloupe / 6669 posts
@Mrs. Bee: When you made these and froze them, did you just freeze the batter, or did you actually freeze the cooked pancakes? I’m wondering because I am cooking a bunch of Paleo freezer meals and I want to make these too, but I never have time to actually cook in the morning! (Edit: I see @Kfamilie: had this question too!)
admin / watermelon / 14210 posts
@daniellemybelle: i never ended up freezing them because my picky kids decided they didn’t like them anymore. but if i were freezing them, i would cook them first. then reheat in the microwave, toaster oven, or frying pan with some butter depending on how much time i have!
guest
Alas!…Here in France it is virtually impossible to find canned pumpkin (miss you, Libby’s!)…What quantity of pureed winter squash could I use to substitute for “half a can”?!!
These are just the ticket for a family-pleasing, yet paleo brunch!
(My family is NOT on the “bandwagon”…yet!
admin / watermelon / 14210 posts
@donna – a can has about 15 ounces!
guest
Hi! I was googling a way to thicken this recipe (using the cookbook) and stumbled upon your page. I see you listed the recipe as 1/2 can pumpkin. Practical paleo actually calls for 1/2 CUP pumpkin
admin / watermelon / 14210 posts
@amber – ah thanks so much! my mistake duh!