Pumpkin Pancakes


Sometimes life calls for some super delicious pancakes. These lip smacking love cakes are paleo friendly, but save them for a special occasion. Don’t make them your everyday breakfast because they are far from calorie free. When you want a little dose of comfort food on a cold winter day, whip up a batch of these, and serve with a dense protein source like turkey bacon or sausage. (Makes 12 pancakes)

4 large eggs
4 large egg whites
1 cup (250mL) canned pumpkin
½ cup (75g) almond flour
1 tsp. baking powder
¼ cup (125 mL) coconut milk
1 tsp. vanilla
½ tsp. nutmeg
1 tsp. cinnamon
½ cup (50 g) pecans, crushed or berries (optional)
1-2 Tbsp. butter or coconut oil
Organic pure maple syrup

1. Mix all ingredients together in a large bowl except optional pecans or berries.
Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when fat.
3. From here, traditional pancake rules apply with slight modification. These will not bubble like your traditional pancakes.   The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.
Served sprinkled with crushed pecans or berries on top.

8 thoughts on “Pumpkin Pancakes

  1. I had to come back, this post shows it was posted Oct 31st, it never showed up on my reader and I just got a email on it about 30 minutes ago. Any idea whats up ?

  2. These do look and sound good Kerri, but I can tell from the ingredients they are like you said far from calorie free, I would feel guilty if I ate more than one 🙂

Why hello, friend! Thanks for sharing your comments. Should you have a question, please feel free to ask it here and I'll do my best to reply promptly. Thanks for stopping by! xo Kerri