Pumpkin pancakes

Sometimes, life calls for some pancakes. Yes, these are paleo friendly, but if leaning out is your objective, save these for special occasions and do not make them your everyday breakfast. That said, for those mornings that do call for a little dose of comfort, whip up a batch of these, and serve with a dense protein source. I like to serve these pancakes with turkey or chicken sausage.

4 large eggs
4 large egg whites
1 cup (250 mL) canned pumpkin
½ cup (75 g) almond flour
1 teaspoon baking powder
¼ cup (125 mL) coconut milk
1 teaspoon (5 ml) vanilla
½ teaspoon nutmeg
1 teaspoon cinnamon
½ cup (50 g) pecans, crushed (optional)
1-2 tablespoons (30 ml) butter or coconut oil

1. Mix all ingredients in large bowl except optional pecans.
2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot.
3. From here, traditional pancake rules apply with a 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.

Variations—We’re fans of adding a few chopped nuts on top of a freshly poured pancake. You can also top a stack of these beauties with a few berries, or mix into the batter some finely chopped apples for a little sweetness.

More Recipes You'll Love

• Pumpkin and Banana Smoothie
• Bacon Sweet Potato Hash with Apples & Pears
• Cinnamon Pancakes

Pumpkin pancakes mix canned pumpkin with eggs, almond flour, and warm spices into a thick, comforting batter for slow mornings. They will not bubble like regular pancakes, so watch the edges instead. Serve a stack with turkey sausage and you have a proper weekend breakfast.

Pro Tips

• Traditional pancake cues do not apply here - the batter is thick and never bubbles, so judge doneness by golden edges, 2-3 minutes on the first side.
• Coat the griddle with butter or coconut oil only once it is hot; a cool pan makes the pancakes stick and tear.
• Crush the pecans and press them onto the wet top of a freshly poured pancake - the recipe's favorite finishing move.
• Fold in finely chopped apple for extra sweetness, or top the stack with berries.

Frequently Asked Questions

Are these an everyday breakfast?

The recipe says save them for special occasions if leaning out is the goal - these are comfort food first.

Can I make the batter ahead?

Mix it fresh; almond flour thickens as it stands and the pancakes come out dense.

What should I serve with them?

A dense protein like turkey or chicken sausage, as the recipe suggests.

Recipe Card

Stav Kogan

Pumpkin pancakes

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Servings: 4 servings

Calories: 360

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 large eggs
• 4 large egg whites
• 1 cup (250 mL) canned pumpkin
• ½ cup (75 g) 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 (optional)
• 1-2 tbsp butter or coconut oil
• From here, traditional pancake rules apply with a 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.

Method

 

1. Mix all ingredients in large bowl except optional pecans.
2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot.

Nutrition

Calories: 360kcalCarbohydrates: 11gProtein: 11gFat: 30g

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