This dark and cold season has never tasted as good as it does with these Pumpkin Pancakes! I am one of those people who believes pumpkin should be consumed all year long (we actually do that!), it’s just so yummy and versatile. And not only in salty dishes, but in everything you can put in your mouth!
These pancakes are super easy to make (you basically just mix everything together!), and what’s even better, they are paleo friendly, dairy free and grain free. And did I already mention, that they are a perfect source of protein, healthy fats and fiber, and will keep you full for hours!
INGREDIENTS (2-4 servings):
3 large eggs
120ml unsweetened almond or coconut milk
1/2 teaspoon vanilla extract
1 tablespoon honey or maple syrup
120ml canned pumpkin
3 tablespoons coconut flour
1/2 teaspoon cinnamon (or more if you’re a cinnamon lover!)
1/2 teaspoon baking soda
1/4 teaspoon salt
Coconut oil (or some other oil you prefer) for greasing
• Preheat a pan over medium heat and grease with coconut oil.
• In a large bowl, combine eggs, milk of your choice, vanilla, honey or maple syrup, and pumpkin. Mix well to combine.
• In a separate smaller bowl, combine coconut flour, cinnamon, baking soda, and salt.
• Carefully fold the flour mixture into the wet mixture to combine. Do not overmix.
• Place a heaped tablespoonful of the batter on the preheated pan to form a pancake. Cook 5 minutes or until pancakes begin to bubble in the center. Then flip and cook another 1-2 minutes on the other side until lightly browned.
• Transfer pancakes and repeat the process for the remaining batter.
Keep pancakes in the refrigerator up to one week or in the freezer up to a month.
The original recipe can be found here: