Easy Pumpkin Pancakes Recipe (20 Minutes)
These Pumpkin Pancakes are just what you need to get you into the cozy feeling of fall. They are so easy to put together and are simply delicious. They are grain free, gluten-free, dairy free and low carb.
Servings: 4
Calories: 134kcal
Equipment
Ingredients
- 2 large eggs
- ¼ cup pumpkin puree not pumpkin pie filling
- 2 tablespoon maple syrup
- 2 tablespoon coconut oil can sub a mild flavored oil
- ¼ cup unsweetened almond milk or your favorite unsweetened dairy-free milk
- ¼ cup almond flour
- ¼ cup paleo baking flour
- 1.5 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice optional if you happen to have in your pantry, you could add some ginger and nutmeg if you don't have pumpkin spice on hand
- ⅛ teaspoon salt
Instructions
- In a medium sized bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, and almond milk.
- In a medium sized bowl, whisk together all the dry ingredients. Make a well in the middle of the dry ingredients and then add in the wet ingredients. Whisk until combined.
- Oil a pan and place it on medium-low heat (I used coconut oil). You may need the heat on medium heat (depending on your stove) and you could lower it once you're making the pancakes and it seems too hot.
- As you're waiting for the pan to heat up, the batter may thicken up a bit. If so, add a few more drops of the dairy free milk and stir to combine.
- Once the oil has heated up, ladle out the pancakes in ¼ cup portions onto the pan. With the back of a spoon, smooth out the batter into a nice round. The batter is thicker, so it needs a little coaxing into the shape and also you don't want it too thick.
- You have to watch your pancakes. When you see the pancakes bubbling around the edges a little, it’s time to flip them. If it is too soon, it will stick to your spatula. You don’t want to rush them. Let the other side of the pancake cook for about 2 minutes. If it seems to puffy, very gently press the pancake down with a spatula to flatten a little so the inside of batter will cook through. The pancakes should be a perfect, golden color.
- Serve with whatever topping you prefer.
Notes
*This made 4 pancakes. Depending on how much batter you spoon onto the pan, you may even get 5.
*Double the recipe to get more pancakes. It's really nice to have leftovers for the next day.
*You could sub honey for the maple syrup.
*I used unsweetened almond milk, but unsweetened coconut milk also works great in this recipe.
*If you're not paleo and not following a paleo diet and don't have a paleo flour mix, you could sub gluten-free flour for the paleo flour mix.
Nutrition
Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 234mg | Potassium: 60mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2386IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg