Paleo Pumpkin Pancakes

Fluffy, perfectly soft pumpkin pancakes that are paleo, gluten-free, and dairy
free! The perfect fall morning breakfast that is wholesome and delicious.

Servings: 10 pancakes

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

pumpkin autumn Almond Flour

Instructions

1 In a small bowl, mix together the almond milk and apple cider vinegar. Set aside
while you mix the other ingredients. (This creates the "buttermilk")
2 In a mixing bowl, combine the avocado oil, coconut sugar, pumpkin puree, vanilla
and eggs. Add the almond milk and apple cider vinegar last. Whisk everything
together vigorously or use an electric hand mixer for about a minute.
3 Add in the dry ingredients: almond flour, coconut flour (If the coconut flour is
clumpy, you may need to shake it over a fine strainer to remove the clumps)
ground flax seeds, pumpkin pie spice, cinnamon, and baking powder. Stir until
combined. Allow to rest for about 10 minutes so the flour can properly absorb
with the liquid.
4 Preheat a nonstick pan to medium. Grease it with avocado oil or coconut oil (or
butter if not paleo). Once the pan is warm, use a 1/4 cup measuring spoon to
scoop out some pancake batter. Try to keep them smaller sized, as they will be
easier to flip.
5 After about 3-4 minutes and bubbles start to form on top, flip them. Allow to
cook for another 3 minutes on the other side. In between cooking batches, if the
pan starts smoking turn the temperature off for a little bit or turn to low to
allow the pan to cool down a bit before doing the next batch at medium.
6 I love topping mine with pecans, butter (miyokos makes a great paleo, dairy-free
butter) and mapple syrup! You can also do walnuts, sliced banana or a drizzle of
almond butter. ENJOY!!

Paleo Pumpkin Pancakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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