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  • Author: Christina Main
  • Total Time: 25 minutes
  • Yield: 3 servings 1x

Description

These Pumpkin Spice Paleo Pancakes are fluffy, nutrient-dense, and packed with the warm flavors of fall. Perfect for a cozy breakfast-in-bed experience.

Ingredients

Units Scale
  • 1 cup cashew flour
  • 1/4 cup flax meal
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 5 large eggs
  • 1/4 cup Spectrum shortening
  • 1 tablespoon honey
  • 1 tablespoon coconut vinegar
  • 1/2 cup pumpkin puree
  • Coconut oil, for cooking

Instructions

  1. In a food processor, add all your ingredients except for the coconut oil. Pulse until batter starts to come together and then process until completely combined. You may need to stop the processor, scrape down the sides and then process again.
  2. In a large skillet or griddle, add your coconut oil while preheating pan over medium or medium low heat. Using a 1/4 cup scoop, spoon batter onto preheated skillet. Do not overcrowd pan.
  3. Allow pancakes to cook until bubbles start to form and they’re browned lightly on the bottom. Flip pancakes carefully and then allow to cook another minute or two until completely cooked through. Remove and transfer to a warmed plate. Continue with remaining batter, adding a bit more coconut oil to pan beforehand.
  4. Be careful not to make pancakes too large or they will prove hard to flip and could burn while you wait for the bottom to firm up enough to flip. I found a 1/4 cup was plenty big- you could even spoon them a tad smaller if you wanted.
  5. Pancakes are best eaten that day, but can be cooled, and placed in fridge for 24 hours or freezer for a few weeks. Simply reheat in a preheated 350 degree oven until warmed through.

Notes

These pancakes are kid-friendly and a great way to sneak in some extra veggies with the pumpkin puree. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven for best results. You can substitute almond flour for cashew flour if preferred.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6 grams
  • Sodium: 300 mg
  • Fat: 28 grams
  • Carbohydrates: 18 grams
  • Fiber: 5 grams
  • Protein: 12 grams
  • Cholesterol: 210 mg

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Find it online: https://honestcooking.com/pumpkin-spice-paleo-pancakes/