Paleo Pumpkin Pancakes Recipes
BEST PALEO PANCAKES
These paleo pancakes are light and fluffy and the perfect weekend breakfast.
Provided by Lisa Bryan
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- Whisk all of the dry ingredients together in a bowl.
- In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with maple syrup, bananas and other toppings.
Nutrition Facts : ServingSize 2 pancakes, Calories 242 kcal, Carbohydrate 20.3 g, Protein 10.3 g, Fat 13.5 g, SaturatedFat 3.2 g, Cholesterol 186.5 mg, Sodium 551.5 mg, Fiber 4 g, Sugar 6.2 g
HEALTHY PUMPKIN BANANA PANCAKES (PALEO OPTION)
These quick and easy pancake medallions are very healthy and delicious. My 5-year-old loves them! If you don't have pumpkin on hand, just use a whole banana instead of half. Serve warm with your choice of toppings (maple syrup, jam, fresh fruit, honey, etc.).
Provided by Amanda Hawkins
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Beat banana, pumpkin puree, flour, eggs, honey, vanilla extract, cinnamon, and nutmeg together in a bowl until smooth.
- Heat a lightly oiled griddle over medium heat. Drop batter by small spoonfuls onto the griddle to form 1 1/2-inch to 3-inch pancakes and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 89.2 calories, Carbohydrate 12.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 72.4 mg, Sugar 5.7 g
PALEO PUMPKIN PANCAKES
These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon.
Provided by Chris Denzer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- 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 vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 15.2 g, Cholesterol 186 mg, Fat 15 g, Fiber 1.8 g, Protein 18.1 g, SaturatedFat 2.8 g, Sodium 689.9 mg, Sugar 4.7 g
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- In a large measuring cup or mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup and vanilla
- In a separate bowl, combine the coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt.
- Blend the dry mixture into the wet until fully combined - the batter with be very thick due to the dense coconut flour
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- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
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- Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
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- Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
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- Add the kosher salt, cinnamon, coconut flour and baking soda, whisking until well incorporated. Batter will be thick.
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