Jim and I are celebrating our 13 year anniversary, so I made a fancy Paleo Pumpkin Pancake breakfast this morning. These have been the best 13 years of my life, and I’m so thankful for the blessing of our marriage and family! I love my husband, and I love celebrating our marriage with healthy comfort food!
These pancakes are made with pumpkin, nut flour, eggs, and coconut, so they are quite good for you! The pumpkin adds vitamin A and fiber. If you’ve seen some of my other recipes, you may have noticed that I try to use organic canned pumpkin. I do this because most organic canned goods do not have BPA in the lining. The nut flour and eggs add tons of protein, so you’ll be full for a long time. Since there is only a small amount of refined flour (the tapioca starch) and coconut sugar, Paleo Pumpkin Pancakes are lower carb than most other pancakes. The coconut in there helps you process the sugars, too, so these are a great option for diabetics. I do recommend that you use xylitol, instead of coconut sugar, if you are diabetic. If you’ve seen some of my other recipes you’ll know that xylitol is a low carb, natural sweetener that tastes and bakes like sugar.
Before we get to the recipe for the Paleo Pumpkin Pancakes, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Makes 22-24 Pancakes (4 Inch)
- 1/2 Cup Tapioca Starch / Flour
- 2 Cups Almond Flour or Cashew Meal (I use some of both)
- 1/2 Cup Coconut Flour
- 1/4 Cup Coconut Sugar or Xylitol (not Paleo…see note above)
- 1 Tsp Sea Salt
- 1 Tsp Baking Soda
- 2 Tsp Pumpkin Pie Spice
- 3/4 Cup Organic Pumpkin
- 3 Large Eggs
- 2 Tbsp Coconut Oil, Melted
- 2 to 2 1/2 Cups Almond Milk
In a medium bowl mix together all of the dry ingredients and set aside. In a large bowl whisk together the pumpkin and coconut oil. I do this before adding eggs, so that the cold eggs do not cause the oil to harden. Once the pumpkin and oil are well incorporated whisk the eggs in, as well. Finally, add 2 cups of almond milk.
Add your dry ingredients to the wet. At this point you’ll need to determine if you need that extra half cup of almond milk. The batter should be thick, but loose enough to pour pancakes fairly easily.
Heat a ceramic non-stick griddle to 350 degrees F, and spray it with coconut oil. Pour the batter in scoops of about 1/4-1/3 cup. My pancakes were about 4 inches in diameter. Cook on the first side, until the pancake has set up enough to flip…it should be a nice toasty brown on the cooked side! Cook the other side until it matches the first. It takes about 5 minutes per side, but keep an eye on it! Enjoy with home made cinnamon applesauce and healthy(er) bacon.