We have been looking for a paleo version of our favorite pancakes for a while now. Jason has tried many recipes and I think he has tweaked this one just enough to make it awesome. The spices in it remind me of my grandmother’s donuts she made us often as kids (those were not paleo). Serve these pancakes with a nut butter. We love macadamia butter and cut up bananas or berries on the side.
Paleo Pumpkin Pie Pancakes
- 3/4 cup almond butter
- 4 organic eggs
- 1/4 cup honey
- 2 cups of 100% pure pumpkin (I use canned)
- 1/2 tsp vanilla extract
- 1 TBSP of coconut flour
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- pinch of sea salt
- Turn your stovetop on to medium. Prior to placing the pumpkin pancakes onto frying pan, you should be able to place a drop of water on the pan and have it bubble. Your pan will then be hot enough to add the mixture.
- Combine almond butter, eggs, honey and pumpkin in a bowl. This requires some stirring to mix the ingredients thoroughly.
- Measure all the spices, coconut flour, baking soda, and salt into a small bowl. Mix them well in order to avoid clumps.
- Simply add the dry ingredients to the wet and stir well.
- Once ingredients are well combined, make sure the pan is well greased with butter, coconut oil, or bacon grease.
- Spoon out the mixture into small to medium sized pancakes (this allows them to flip easier).
- Pancakes will be slower to cook than traditional pancakes but your patience will be well worth it for the taste and health benefits.
These pancakes are somewhat filling and you may have leftover mixture. Simply cover the leftover mixture and store in refrigerator to make them the next day. These can be made a day or two ahead of time as the mixture stores well for a couple of days for sure in the refrigerator.