As the leaves turn and the air gets crisp, there’s a certain magic in the kitchen that inspires warm, comforting breakfasts. Enter Paleo Pumpkin Spice Pancakes! This delightful recipe is not only incredibly easy to prepare but embodies the quintessential flavors of fall, making it an ideal breakfast choice for the season. Imagine flipping over golden pancakes infused with pumpkin and a hint of spice, all while staying true to your Paleo lifestyle. Let’s dive into the deliciousness!
What makes these pancakes special? First, they are completely free from grains and refined sugars, allowing you to indulge without guilt. Packed with protein from the eggs and rich in fiber thanks to the almond and coconut flour, these pancakes are bound to keep you satisfied longer. The health benefits of pumpkin shouldn’t be overlooked either! It’s loaded with vitamins A and C and provides a good source of antioxidants. It’s the perfect seasonal ingredient that not only adds flavor but enhances the nutritional profile of your breakfast.
These pancakes are not just a meal; they’re a celebration of flavors and textures. The fluffy, moist texture of the pancakes perfectly contrasts with the crunch of the pecans, taking your taste buds on a delightful journey. And if you’re like me, a drizzle of real maple syrup is a tempting finishing touch that makes these pancakes irresistible.
Now, how can you make these delightful pancakes in the comfort of your own home? Let’s get started!
Ingredients
- 6 large eggs
- 2/3 c. pure pumpkin puree
- 2 T. honey
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- 1/8 t. salt
- 3 T. coconut oil, divided
Directions
- In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon of coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons of batter per pancake and cook for approximately 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side.
- Repeat this process with the remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
These pancakes are perfect for weekday breakfasts or lazy weekend brunches. Pair them with a warm cup of spiced tea or coffee for a delightful morning experience. Have you tried making these Paleo Pumpkin Spice Pancakes? I’d love to hear your thoughts in the comments below!
