“These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon.” - by thischris
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.
- Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
- Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.
- Heat vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
Nutrition
Amount Per Serving (2 total)
- Calories
- 332 cal
- 17%
- Fat
- 16.5 g
- 25%
- Carbs
- 25.2 g
- 8%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"These were delicious! my 3 and 6 year old loved them and so did I! I had a few left over the next day and I made an egg sandwich using these pancakes as the bread! yummy!..." See more"
kgarove
"We really liked these pancakes. It took a little longer to make than what Im used to but I also have only made them out of a mix. I didnt have cloves so I used nutmeg and it was good. I also used c..." See moreoconut milk instead of almond milk. I agree that it really needs alot more liquid they were way too thick. I also use coconut oil to cook them in and coconut oil on top of them instead of butter. If you dont really expect them to taste like normal pancakes you will like them as a yummy breakfast treat."
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