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"These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon." — thischris
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1/4 cup pumpkin puree
2 tablespoons almond milk
2 eggs
1 teaspoon maple syrup
1 tablespoon vanilla extract
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond meal
1/2 teaspoon ground cinnamon, or to taste
1/4 teaspoon ground ginger, or to taste
1/8 teaspoon ground cloves, or to taste
2 teaspoons vegetable oil, or as needed
Loved this! The pumpkin and spice flavors were delicious. They were not too dense either. Just perfect!
vegetable oil is not paleo...use coconut oil instead
7 Ratings
These were delicious! my 3 and 6 year old loved them and so did I! I had a few left over the next day and I made an egg sandwich using these pancakes as the bread! yummy!
We really liked these pancakes. It took a little longer to make than what Im used to but I also have only made them out of a mix. I didnt have cloves so I used nutmeg and it was good. I also used coconut milk instead of almond milk. I agree that it really needs alot more liquid they were way too thick. I also use coconut oil to cook them in and coconut oil on top of them instead of butter. If you dont really expect them to taste like normal pancakes you will like them as a yummy breakfast treat.
I loved these, and they hold together so well!
My 3 year old liked it, but not my 5 year old. I like them too just have to cut the recipe in half. Do just a spoonful size when cooking it in the pan, they hold much better.
These were suprisingly wonderful. My batter seemed a little thick so I added a bit more almond milk. But everyone in the family loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Paleo Pancakes
Serving Size: 1/2 of a recipe Servings Per Recipe: 2 Amount Per Serving Calories: 332 Calories from Fat: 149
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