Revised from An Edible Mosaic
I love pumpkin everything, so why not pancakes? I found this recipe and have made a few changes that make it even better! You can double this recipe and share with your bestie. For best results, make them in small batches and begin with a warm pan. I love my pumpkin with chocolate so I’ve added chocolate chips as an option for you. I also recommend my coconut cream recipe for a delicious and healthy topping.
Paleo Pumpkin Spice Pancakes {For One}
Ingredients
- 1 large egg or for a vegan version add 2 Tbsp ground flax or chia seeds to 3 Tbsp water and allow to soak until gelatinous about 5-10 minutes
- ¼ cup pumpkin puree homemade or canned
- 2 tablespoons plain unsweetened vanilla almond milk (or any kind of alternative milk you like)
- 1 teaspoon pure vanilla extract
- ½ packet stevia about ¼ teaspoon powdered stevia or 2 Tbsp maple syrup, or 1 tsp monk fruit, or 1 Tbsp coconut sugar.
- 3 tablespoons almond meal
- 1 teaspoon coconut flour
- ¾ teaspoon pumpkin pie spice mix or ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger
- ⅛ teaspoon baking powder
- 1 pinch sea salt
- A little ghee or coconut oil for frying
- 1 tablespoon chopped walnuts or pecans for topping
- 2 Tbsp gluten-free dairy-free chocolate chips (optional)
Optional
- Top with: My Coconut ‘Make-A- You-Crazy- For-Me’ Cream (linked above)
Instructions
- Whisk together the egg, pumpkin puree, milk alternative, vanilla, and sweetener in a medium bowl; whisk in all remaining ingredients (except the butter or coconut oil for frying and the toppings) until smooth, then let the batter sit for 2 minutes.
- Meanwhile, heat a medium nonstick skillet over medium heat. Once hot, add a bit of ghee or coconut oil and swirl it around the skillet.
- Add batter by the spoonful (I make my pancakes on the smaller side – about 2 to 3 tablespoons of batter each), and spread each pancake out slightly. (Work in batches so you don’t crowd the pan.)
- Cook until golden on the first side, then flip and cook until golden on the second side. Transfer the cooked pancakes to a plate and cook the remaining batter the same way.
- Serve warm, topped with chopped walnuts or pecans.
Recipe Notes
The trick for making perfect pancakes: I start out with the pan over medium heat; once hot, I add a little bit of butter or oil and spread it around. Then I add the batter and once it’s in the pan, immediately turn the heat down just a touch. Cook the pancakes until golden on both sides (flipping once), then wipe out the skillet, turn the heat back up to medium, and repeat the entire process with the next batch of batter.
Buen Provecho!
Buen Provecho!
