Paleo Spiced Pumpkin Pancakes
Have you guys noticed? It’s pumpkin season again!
Hard not to when everywhere you look, all you see is pumpkin this and pumpkin that… pumpkin is all over the place. Looks like I’ve no immunity against the fever that, every year at around this time, takes the entire nation by storm.
What can we do about it? Spiced pumpkin dishes happen to be so delicious and comforting, they might very well be just the perfect thing to trick our minds and bodies into almost welcoming the passage to cold, gray, rainy, damp and much, much shorter days that lay ahead.
Weirdest thing, though, is that I never even actually liked pumpkin until only a few years ago. That’s right! I really didn’t care much for squash in general but I think pumpkin was the worst. I thought they were only good for carving Jack-O’-Lanterns on Halloween night and not much else. And seeing as how I’ve never been a fan of Halloween, even that purpose wasn’t a very useful one in my mind. Things sure have changed since!
However, since I’ve only recently had a change of heart about this member of the squash family, there are many a delicious pumpkin recipe that I’ve yet to try. Pumpkin pancakes was one of them. I say “was” because this has finally been taken care of.
And quite brilliantly, might I add!
I don’t know if “normal” pumpkin pancakes are anything similar to the ones I’m offering today, but one thing I do know is that these were absolutely delicious. In fact, they’re so sweet and tasty and spicy and moist on their own that you hardly even need to put anything on them; A little bit of coconut butter, a few pecans and a drizzle of honey did the trick for me.
Oh, and did I mention they were pretty nutritious, too? While they’re not your “ideal” breakfast food option, they still are a fairly decent choice for an occasional week-end treat breakfast.
Hey, I’m no saint, you know, and no matter how healthy I try to keep things for my body, I certainly do appreciate a nice stack of pancakes from time to time… as do you I’m pretty sure!
Now that pumpkin pancakes have been crossed off my list, I can try my hand at a few other classics that I’ve yet to sample, namely pumpkin marmalade, pumpkin chutney, pumpkin butter and (you’re not going to believe this one): PUMPKIN BREAD!!!
Nope, I’ve never had pumpkin bread. Ever.
I know! Yet another flaw in my culinary world that needs fixing, and the sooner, the better!
Anyone has a good recipe?
Spiced Pumpkin Pancakes
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp arrowroot flour
- 1/4 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp Himalayan or fine sea salt
- 4 eggs, beaten
- 1/2 cup pumpkin puree
- 1/4 cup pure unsweetened apple cider
- 2 tbsp ghee, or coconut oil
- 1 tsp blackstrap molasses
- 1 tsp pure vanilla extract
- In a large mixing bowl, add all the dry ingredients and mix with a whisk until very well combined. It might be a good idea to sift them to insure even distribution and remove any possible lumps. Set aside.
- In a separate bowl, combine the wet ingredients and mix well. Add the dry ingredients to the wet and mix delicately with a whisk until very well combined. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
- Meawhile, add some coconut oil to a large skillet and heat over medium heat.
- When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked, about 2-3 minutes.
- Very delicately flip the pancakes and continue cooking until set, about 45 seconds.
- Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
- Garnish with coconut butter, a drizzle of honey and a few pecans, if desired.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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18 Comments on “Paleo Spiced Pumpkin Pancakes”
It looks delicious Sonia! LOVE this spice combo!
Thank you Marie! Very nice of you to say! 🙂
Hi, I have always been a non pumpkin lover, only loved the seeds. I am tempted now to try your pancakes. I have a question about the nutritional facts. YOu said it makes 2 servings (total of 10 pancakes) so the nutritional information is for 1 serving so that is 5 pancakes right? they must be really small pancakes cuz 5 seems lot. And the 5 calories have 35 gram of fat? seems high based on the ingredient list but I guess one is eating half the recipe.
The pancakes are rather small indeed, Jennifer, at approximately 1/4 cup per pancake. As for the fat content, keep in mind that each serving of 5 pancakes includes 2 whole eggs and a full tablespoon of ghee… I really hope that you like the pancakes if you end up trying them. Maybe you too, will become a pumpkin lover! 🙂
I can’t say no to a good pumpkin pancake recipe and yours looks delicious! I love pumpkin pancakes year round, can’t get enough of them!
I happen to have an awesome recipe for pumpkin bread but it calls for whole wheat flour…I know, can’t do. On the other hand, you can certainly make it paleo-friendly with the right subs. Let me know if you’re interested.
Btw, can we all agree that pumpkin butter is da bomb?
Sure! Send it my way! I’m sure it’ll be good inspiration! 😀
And erm… about that pumpkin butter… psssst… come closer so I don’t have to speak out loud: “I wouldn’t know… I’ve never tasted that either”.
I know, I’m a pumpkin illiterate!
They look so good and delicious. I really like the almond flour in it, I could a whole stack for breakfast. Love it.
I’ve been looking for a good pumpkin recipe and your ingredient list looks pretty great! I love that it doesn’t have a lot of almond flour and is packed with spices and pumpkin. Maybe I can throw the batter in a waffle maker to make pumpkin waffles? mmmmm….
(P.S. love your new avatar pic Sonia!!!)
Ooooh, if you do try to go the waffle route, do let me know how it works out! I love waffles but never had much luck making them…
And thank you, Jenny. Glad you like the new pic! 🙂
Pumpkin is one of my favourite foods. These look divine.
Here’s a recipe for pumpkin bread from one of my favourite Australian blogs.
Nearly every recipe has multiple options to suit many dietary requirements.
Ooooh, thank you so much for that recipe, Nat. Looks absolutely fabulous. I like how it uses grated pumpkin as opposed to pumpkin puree. Definitely pinning this for future reference! 🙂
Is the apple cider vinegar 1/4 cup? It didn’t list the measurement.
Thanks for pointing that out, Steve, I corrected the recipe. It is a quarter of a cup indeed. However, it’s not apple cider vinegar, it’s apple cider period that is used in the recipe. Big difference! I don’t think that the vinegar would make for really great pancakes… 😉
The best paleo pancakes I’ve made so far. The batter is more like a traditional batter. Others I’ve tried are much thicker and will not pour. These are thinner so they cook more evenly. They bubble up like a normal pancake. The thicker batters I’ve made, using banana and almond flour, you have to spoon the batter into the pan and spread it around. Those pancakes are usually uncooked in the middle.
Why thank you so much Peg, I am so very delighted to hear that! I also greatly appreciate your taking the time to write this awesome feedback. You totally rock! 🙂
These look amazing! Can’t wait to try! What could I use in place of the apple cider? Trying to cut the sugar where I can. Thanks!
Sure! I suppose you could use any kind of liquid. Of course, it would change the final flavor some, but it wouldn’t affect the recipe at all.