Pumpkin Pancakes from Practical Paleo

2013-01-15
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
  • PrintFriendly and PDF

Ingredients

  • 4 eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch salt
  • optional: 1-2 Tbsp of coconut flour

Method

Step 1

Whisk the eggs, canned pumpkin, and pure vanilla extract together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.

Step 2

Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.

Step 3

Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.

Step 4

Serve with grass-fed butter and cinnamon or sliced bananas.


Average Member Rating

(3.8 / 5)

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Rate this recipe

8 people rated this recipe

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Recipe Comments

Comments (10)

  1. posted by heidibadger on January 23, 2013

    An absolute staple in my house.

  2. posted by jcadiz on January 27, 2013

    My kids ate every last one!

  3. posted by silverangels444 on January 29, 2013

    Love these

  4. posted by runnerkelly08 on February 15, 2013

    great taste. kids liked them, but they were still “wet” on the inside even when cooked longer.
    I made two batches and got 8 pancakes.

  5. posted by Jenny on February 24, 2013

    We Love these!

  6. posted by Tinanni on April 30, 2013

    I wonder if I made them wrong…I found them a little on the grainy side. Taste awesome though.

  7. posted by mgeistmann on June 24, 2013

    It’s will be a good breakfast for me as I do not like eggs. It will be a good way to eat them.

  8. posted by JH6519 on August 13, 2013

    I loved these! I added 1 tablespoon coconut flour to the batter but it was still a little runny inside so next time I will add the full 2 tablespoons. Thanks!!!

  9. posted by mgeistmann on September 15, 2013

    Love these. Good way for me to eat eggs which I do not like.

  10. posted by JulesT on October 27, 2013

    These are great! Needed to shorten cook time b4 work so I baked them in a 400 degree oven in a cast iron pan, about 8 min. Added flax too-made batter thicker-and increased the fiber.

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