Pumpkin Spice Pancakes
You may think to eat pumpkin in the fall, but these Paleo Pumpkin Spice Pancakes are perfect any time of year! This version is so simple; the cinnamon-spice blend is the perfect combination to completely satisfy your sweet tooth, and you’ll want to forever preserve the amazingly delightful aroma that they produce. These pancakes will have you longing for morning, and are absolutely guaranteed to spice up your day!
Serves 2
1⁄2 cup almond flour
1⁄4 cup coconut flour
1⁄4 teaspoon baking soda
1⁄2 tablespoon cinnamon
1 teaspoon pumpkin pie spice
Pinch salt
1⁄2 cup pumpkin purée
3 eggs
2 tablespoons raw organic honey
1 teaspoon vanilla extract
Coconut oil (for the griddle/skillet)
1⁄4 cup pure maple syrup
- Heat a griddle or large skillet over medium heat.
- Combine all dry ingredients in one mixing bowl, and all wet ingredients except the coconut oil and maple syrup in another bowl. Whisk wet ingredients together, and add to dry ingredients. Stir until well blended.
- Add coconut oil to the griddle and allow it to melt.
- Use 1⁄3 cup measuring scoop (or an ice cream scooper) to spoon pancake mixture onto the griddle. The batter will thicken, so you may not have perfectly round pancakes. Cook for 3–4 minutes on one side, carefully flip, and cook for another 2–3 minutes more. Add more coconut oil to each batch until the batter is gone, then enjoy with a small drizzle of pure maple syrup.
