Fall is right around the corner, one of the best times of the year! We love to watch college football, go apple picking, and find that perfect pumpkin for Halloween. I love pumpkin everything! Our mom always made a delicious pumpkin pie for Thanksgiving. Every time I get the chance to smell a pumpkin pie, fresh out of the oven, it brings me back to those wonderful memories of our mama in the kitchen.
Since I’m such a fan of trying pumpkin (anything and everything) I wanted to find some recipes for us to try for the blog that aligned well with our diets. I love breakfast, so one day I just decided that I wanted some pumpkin pancakes (even though it was dinner time). I have been on a paleo diet challenge, which means that I cannot eat any grains. This made finding a recipe for a light and fluffy pancake quite a task.
I have been using a lot of coconut flour and almond flour blends here recently with much success. I turned to Google and searched “Paleo Pumpkin Pancake Recipes” to see what was out there. It turns out that there are several recipes. So I took a lot of the same ingredients from the recipes I found and with some trial and error I came up with the following by borrowing from a few different recipes:
½ cup almond flour
2 tablespoons of coconut flour
1 Tablespoon of flax seed
Pinch of salt
½ tablespoon of cinnamon
1 teaspoon of pumpkin pie spice
¼ teaspoon of baking soda
3/4 cup egg whites (about 3-4 large eggs, save the yolks)
2 tablespoons of honey
½ teaspoon of vanilla extract
Coconut oil for the griddle
The full recipe and ingredients are listed at the bottom of this post.
Special note: I separated the eggs and rapidly whisked the egg whites for about 30 seconds, this was recommended to me to give a little extra fluff to the pancakes. I added yolks when I combined the wet and dry ingredients together.
These pancakes, to me, have a French toast consistency. They are not very sweet (by design), which gives you the liberty to top with maple syrup, honey or your favorite fruit spread. This post was requested from one of our fantastic Instagram followers! We are happy to post requests anytime, hit us up!
- ½ cup almond flour
- 2 tablespoons of coconut flour
- 1 Tablespoon of flax seed
- Pinch of salt
- ½ tablespoon of cinnamon
- 1 teaspoon of pumpkin pie spice
- ¼ teaspoon of baking soda
- 3/4 cup egg whites (about 3-4 large eggs, save the yolks)
- 2 tablespoons of honey
- ½ teaspoon of vanilla extract
- Coconut oil for the griddle
- Heat pancake griddle over medium heat.
- Combine all dry ingredients in a bowl.
- Mix wet ingredients together in a bowl (we separated the eggs and whipped the egg whites first for a fluffier consistency)
- Add the dry and wet ingredients together (including the yolks) and stir well.
- Grease the pan with coconut oil.
- Pour ¼ cup of batter on the griddle at a time. This batter has a thicker consistency, so you will have to press down to form a pancake shape.
- Cook about 3-4 minutes on the first side, flip and cook the other side for about 2 minutes.
- Continue with the remaining batter