Pumpkin Cardamom Pancakes

Why should the nasty prepackaged foods get all the convenience? Even Paleo pancakes can be premixed in a jar with a tight-fitting lid, making for easy pancake cookin’ in your hotel room! Make sure to use a larger jar than you think you need, as this batter will thicken quite a bit after sitting in a cooler, and you’ll need to add more water before cooking. Start with a small amount of water and add more if needed. Remember, you can always add more, but you can’t remove it once it’s in there! If it gets too runny, well, it still makes a nice crepe-like pancake.

CONTAINER #1

¼ cup almond flour
¼ cup coconut flour, sifted
2 TBSP (30 ml) arrowroot starch
½ tsp baking soda
1 tsp (5 ml) cinnamon
2 tsp (10 ml) ground cardamom
Pinch of sea salt
½ cup pumpkin puree (canned or boxed)
5 eggs
½ tsp pure vanilla extract
2 TBSP (30 ml) pure maple syrup
¼ cup coconut milk
CONTAINER #2

3 TBSP (45 ml) coconut oil
CONTAINER #3

Maple syrup to top the pancakes
Makes 12 pancakes

Prep Day:

In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, cinnamon, cardamom, and sea salt.
Add the pumpkin, eggs, vanilla extract, maple syrup, and coconut milk, and blend with a hand mixer until the ingredients are fully combined.
Store the batter in a large jar with a tight-fitting lid in the refrigerator or a cooler until needed.
Serving Day:

Add water to the jar of pancake batter a little at a time. Shake after each addition until the batter is the consistency of traditional pancake batter.
In an electric skillet set to medium heat, heat 1 TBSP (15 ml) coconut oil.
Pour the batter into the skillet to form 3- or 4-inch-wide pancakes.
Cook the pancakes until they bubble in the middle and the edges are set. Flip and cook the other side a few minutes more.
Repeat steps 2-4 with the remaining coconut oil and batter.
Serve the pancakes with maple syrup.

More Recipes You'll Love

• No-Crust Tomato & Spinach Quiche
• Zucchini Frittata
• Pizza Frittata

Pumpkin Cardamom Pancakes are a warmly spiced breakfast that feels like a holiday morning. Pumpkin puree and eggs blend with almond and coconut flours, then cook into tender pancakes fragrant with cardamom and cinnamon — batter keeps in a jar for instant weekday pancakes.

Pro Tips

• The two teaspoons of ground cardamom are the soul of these pancakes — it's what makes them taste special rather than like plain pumpkin pancakes.
• Blend the batter with a hand mixer until fully combined so the coconut flour hydrates evenly; lumps of coconut flour never disappear in the pan.
• Store the batter in a jar in the fridge and loosen with a little water at a time until it's traditional pancake batter consistency — it thickens as it sits.
• Cook the 3- or 4-inch pancakes in coconut oil until bubbles form in the middle and the edges set, then flip. Small pancakes handle far better than large ones.
• Use pure pumpkin puree (canned or boxed), not pumpkin pie filling, which is already spiced and sweetened.

Frequently Asked Questions

Can I make the batter ahead?

Yes, that's the design — keep it in a jar in the fridge and shake in a little water before cooking. It thickens overnight, so adjust consistency each time.

Are these pancakes paleo?

Yes: almond flour, coconut flour, arrowroot, pumpkin, eggs, coconut milk, coconut oil, and pure maple syrup. No grains, dairy, or refined sugar.

What can I use instead of cardamom?

Cinnamon alone works, or a pinch of nutmeg and ginger for a more classic pumpkin-spice feel. But cardamom is what makes this version distinctive.

Can I freeze them?

Absolutely — freeze cooled pancakes in a single layer, then bag them. Reheat in a toaster or warm oven for quick breakfasts all week.

Recipe Card

Stav Kogan

Pumpkin Cardamom Pancakes

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ¼ cup almond flour
• ¼ cup coconut flour, sifted
• 2 TBSP arrowroot starch
• ½ tsp baking soda
• 1 tsp cinnamon
• 2 tsp ground cardamom
• ½ cup pumpkin puree (canned or boxed)
• 5 eggs
• ½ tsp pure vanilla extract
• 2 TBSP pure maple syrup
• ¼ cup coconut milk
• 3 TBSP coconut oil

Method

 

1. [object Object]
2. [object Object]
3. [object Object]
4. [object Object]
5. [object Object]
6. [object Object]
7. [object Object]
8. [object Object]
9. [object Object]

Tried this recipe?

Let us know how it was!