Wonderfully light and fluffy paleo pumpkin pancakes are made with pumpkin, eggs, and just a touch of coconut flour.
These wonderfully fluffy paleo pumpkin pancakes are made with coconut flour. They are “just as good as regular pumpkin pancakes,” report my two teenage testers. And I agree!
The batter for these paleo pumpkin pancakes is basically pumpkin, eggs and spices – the coconut flour is added purely as a thickener and you cannot taste it in the cooked pancakes.
I don’t sweeten the batter at all, so I serve these paleo pumpkin pancakes with maple syrup. A tablespoon per serving is plenty. You can use any topping you like, of course – honey would be great, as would your favorite low carb syrup.
If you’re looking for more tasty and healthy breakfast ideas made with pumpkin, try this wonderful, fragrant paleo pumpkin bread.
Paleo Pumpkin Pancakes
- 4 large eggs
- 1 cup canned pure pumpkin puree (200 grams)
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 tablespoon unsalted butter for griddle
- In a large bowl, whisk the eggs. Add the pumpkin and vanilla and whisk to combine.
- Add the kosher salt, cinnamon, nutmeg, coconut flour and baking soda, whisking after each addition until well-incorporated. Batter will be thick.
- Heat a nonstick double burner griddle over medium heat, about 4 minutes. Coat with 1/2 tablespoon butter.
- Scoop the batter out of the bowl and into the warm griddle, using a 2-tablespoon scoop. Gently flatten the top of the pancakes using a rubber spatula.
- Cook the paleo pumpkin pancakes until cooked through, about 4 minutes on each side.
- Coat the griddle with the remaining butter and cook the remaining pancakes. Serve immediately.