Imagine waking up to a plate of golden, fluffy pancakes that not only satisfy your autumn cravings but also align perfectly with your health-conscious lifestyle. These Pumpkin Spice Paleo Pancakes are about to revolutionize your breakfast game, delivering a mouthwatering blend of seasonal flavors and nutritious ingredients that will make your taste buds dance with delight. Forget boring, carb-heavy traditional pancakes – this paleo-friendly recipe is here to prove that healthy eating can be absolutely delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tsp pumpkin spice
- 1 tbsp honey
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine the almond flour, pumpkin spice, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix the pumpkin puree, eggs, and honey until smooth and well incorporated. The mixture should have a consistent orange-brown color and creamy texture.
- Pour the wet ingredients into the dry ingredients and gently fold together until a uniform batter forms. Be careful not to overmix; some small lumps are acceptable.
- Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture and the baking soda to activate.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with coconut oil or ghee to prevent sticking.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Cook pancakes for 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm. Repeat the cooking process with remaining batter.
- Serve warm, optionally garnished with additional honey, chopped nuts, or a sprinkle of extra pumpkin spice.
Tips
- Use room temperature eggs and pumpkin puree for smoother batter integration.
- Don't overmix the batter – a few small lumps ensure tender pancakes.
- Keep the skillet at medium-low heat to prevent burning and ensure even cooking.
- If the batter seems too thick, add a tablespoon of almond milk to thin it out.
- Let the batter rest for 3-5 minutes to allow the almond flour to absorb moisture.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best results.
- Coconut oil or ghee works best for greasing the pan and adds extra flavor.
- For extra nutrition, consider topping with crushed nuts or a sprinkle of chia seeds.
- These pancakes freeze well – make a double batch and reheat for quick breakfasts!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 12g
Protein: 9g
Fat: 19g
Saturated Fat: 2g
Cholesterol: 70mg
