Recipe by Chris Denzer
"These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground cinnamon, or to taste
ground ginger, or to taste
ground cloves, or to taste
vegetable oil, or as needed
These work well with applesauce (organic/unsweetened) instead of pumpkin also. I use coconut oil or another Paleo fat,.
vegetable oil is not paleo...use coconut oil instead
Loved this! The pumpkin and spice flavors were delicious. They were not too dense either. Just perfect!
The one common factor I don't like about paleo pancakes is the length of time they take to cook. Out of all the recipes I have tried this one is the best! 5 minutes per side is acceptable timewise for me but still takes a while and is obviously just the nature of a paleo pancake. I followed the recipe with these changes: I used about triple the amount of almond milk and scooped a 1/4 measuring cup about half filled into a non-stick skillet oiled with coconut oil. I gently smooshed them flatter with the bottom of the measuring cup. I was able to get three 3 inch pancakes per batch for a total of 9. I added 1/2 cup of pumpkin along with the listed spices plus a bit of pumpkin pie spice and nutmeg plus a tiny smidge of cloves. I used baking powder instead of soda in the same amount listed. Topped with maple syrup and had sausage links to round out my paleo lunch. Taste and texture were wonderful! I would definitely make these yummy cakes again!
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.
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!
I loved these, and they hold together so well!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 149
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tall, fluffy pancakes.
See how to make classic diner-style pancakes.
See how easy it is to make light, fluffy pancakes from scratch.