Starting your day with the perfect breakfast just makes your entire day run smoother. These grain-free, pumpkin-packed, and super delicious Paleo Pumpkin Spice Pancakes definitely do the trick.
These festive pancakes are especially nice during the Fall season. Seave them in bed to your someone special for an added treat.
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Paleo Pumpkin Spice Pancakes
I absolutely love the Fall. Cool temperatures, beautiful colors, soft comfy clothes, and food. There is nothing better than waking up on a cool Fall Saturday morning, snuggling under a nice warm blanket and having some yummy pancakes.
I’m normally eating my mom’s homemade waffles on the weekends because I have extra time but during the Fall I love these Paleo Pumpkin Spice Pancakes.
Related Post: 40 Healthy Grab-and-Go Breakfast Recipes
These pancakes are not only delicious they are simple to make. In just 20 minutes you’ll be enjoying them with your family.
Ingredients
You’ll need to grab a few simple ingredients for this recipe. Add these to your Grocery Shopping List and head to the store.
- 6 large eggs
- 2/3 c. pure pumpkin puree
- 2 T. honey
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- 1/8 t. salt
- 3 T. coconut oil
- 1 banana
- 1/3 c. pecans
- Real maple syrup
Now that you have your ingredients, dive right in.
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Paleo Pumpkin Spice Pancakes
Ingredients
- 6 large eggs
- 2/3 c. pure pumpkin puree
- 2 T. honey
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- 1/8 t. salt
- 3 T. coconut oil divided
To serve:
- 1 banana sliced thin
- 1/3 c. pecans chopped
- Real maple syrup optional
Instructions
- In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
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