These fluffy paleo pumpkin pancakes are packed with pumpkin puree and fall spices. With Halloween just around the corner, pumpkins are readily available and a great option due to their nutritional content and versatility. The number of Paleo-friendly foods we can make with pumpkin as the main ingredient is astounding, and with a bit of creativity and kitchen-based experimentation, the sky is the limit! You can also substitute the pumpkin puree for butternut squash to make this breakfast treat all year round.
Pancakes are my daughter’s favorite breakfast, she asks for them almost every day(the rest of the days she asks for paleo breakfast porridge. Have you tried it?), but I don’t like eating the same thing over and over so I’ve had to get a little creative with pancakes. So far I’ve made chocolate pancakes, almond pancakes, coconut pancakes, chocolate chips, lemon, blueberry, sweet potato, banana, apple, plantain. What other type of pancakes have you made?
1 cup of almond flour
2 tsp of cinnamon
1 tsp of pumpkin spice
A pinch of ground clove
A pinch of nutmeg
½ cup of pumpkin puree
½ tsp of baking soda
4 pitted deglet dates
1 tsp of vanilla extract
pinch of salt
1 tsp of coconut oil, plus more for greasing the skillet
- Using a blender combine all the ingredients until the dates are completely dissolved
- Heat a skillet to medium
- Add about one tsp of coconut oil and spread evenly across the bottom of the skillet
- Pour about 2 tbsp of the pancake batter onto the hot skillet to make the pancakes
- Reduce heat to low.
- Wait for the top of the pancake to start bubbling and turn
- Continue to cook until the middle of the pancake is fully cooked
- Serve them as is or top with maple syrup or date paste
Makes about 10-12
Keep the pancakes small so that they are easy to turn.
Keep the heat at low because these pancakes burn easily.