Pumpkin may seem a little overdone this time of year, but I’ll admit it: I’m one of those crazy pumpkin fanatics. I won’t put pumpkin in everything — but I’ll certainly try it in a whole lot of things!
I love apple and other fall flavors too — I’m an equal opportunity fall treat lover — but there’s just something wonderful about the blend of pumpkin and cinnamon with a hint of nutmeg, ginger and cloves.
I created pumpkin muffins last year, so this time I knew I had to share some Paleo pumpkin pancakes. These make a great breakfast treat… or dinner… or snack… you get the picture. They’re just all around delicious!
I have some other pumpkin-spiced theme recipes I can’t wait to share with you in the coming weeks as well! The last quarter of the year is definitely the best for baking. 🙂
Quick shameless plug: Have you seen Primal Palate‘s awesome Fall Fest recipe contest? There are dozens of incredible-looking entries both sweet and savory — and I entered a few you can find here at For the Joy of Real Food.
Voting for the people’s choice portion of the contest runs through Oct. 28 and I would love your vote if you feel so inclined! I entered my Pumpkin Chili, Pumpkin Scones and Pecan Pie Squares.
- 3 eggs
- ⅔ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup almond milk
- ½ cup coconut flour
- ⅓ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- Coconut oil, ghee or butter for frying
- Whisk together the eggs, pumpkin, maple syrup, vanilla and almond milk until well blended.
- Combine the flours, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a small bowl. Add to wet ingredients and whisk until combined.
- Melt a couple of tablespoons of coconut oil, ghee or butter in a frying pan over medium heat (or melt about one tablespoon on a flat griddle). If using a nonstick skillet or griddle, no oil is needed and the recommended temperature is 400 degrees.
- Spoon about ¼ cup of batter into the pan in a round shape (or other design if you wish) to create each pancake.
- Cook for about 2 minutes or until the edges begin to firm up on the bottom. Flip with a spatula. Cook for a couple of minutes on the opposite side. Flip again as needed until the pancake is cooked through.
- Spread butter or ghee over warm pancakes. Serve with maple syrup, if desired.
- Makes about 12 pancakes.