Paleo Pumpkin Pancakes

Who doesn’t love breakfast for dinner? We certainly do, especially our boys. These light-as-souffle pancakes work just as well for breakfast as they did for our dinner last week. My older son helped me mix the batter, and then enjoyed his pancakes covered in maple syrup, but my younger son and I both smeared ours with sugar-free apple butter. This recipe looks and smells like Autumn, and makes me eager for pumpkin patches and homemade applesauce! I didn’t need to adapt a thing about the recipe from “Paleo Comfort Foods” by Julie & Charles Mayfield.

Paleo Pumpkin Pancakes

Thanks to Julie & Charles Mayfield for these light-as-souffle pancakes from their cookbook, "Paleo Comfort Foods". My older son enjoyed his pancakes covered in maple syrup, but my younger son and I both smeared ours with sugar-free apple butter. I can't wait to try this recipe with fresh pumpkin in the fall!
Prep Time5 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: paleo, pancake, pumpkin, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 294kcal

Ingredients

  • 4 large eggs
  • 4 large egg whites
  • 1 cup canned pumpkin
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 cup coconut milk
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tbsp coconut oil

Instructions

  • Mix all of the ingredients together in a large bowl.
  • Heat a large skillet over medium heat and coat it with melted coconut oil.
  • Measure a scant 1/3 cup of batter for each pancake, and cook as you normally would. It takes about 2-3 minutes on the first side, and 1-2 minutes on the second side, for the pancakes to cook.

Notes

Look for canned pumpkin without any sugar or additives.
I beat the egg yolks up with a tablespoon or two of water, salt, and pepper, and made scrambled eggs to accompany the pancakes for my boys. I hate wasting egg yolks, or egg whites, in recipes that call for only one or the other!
 

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