Thick fluffy wholesome and 100% nourishing almond flour pumpkin pancakes!
What did I ever do without almond meal? Actually scratch that, what did I ever do without almond meal and eggs?! I had no idea such wonderful pancakes could be great with all of the texture of a flour filled pancake, yet much more wholesome and satisfying!
I’ve come across a whole heap of paleo pancakes online. The banana and egg ones totally intrigue me but there is no way they’re ever going to have anything like the texture of a thick cake like pancake. I imagine they’re somewhere between and omelet and a pancake…airing more the omelet side of things with a sweet twist. I won’t dismiss it totally until I try it!
These pancakes totally blew my socks off! They were incredibly easy to make, cooked in no time, and reheated beautifully. FYI I’ve had more than one batch at this stage!
I’m totally 100% inspired to do a little more experimenting now. I’m thinking a banana concoction is a must. I’ll report back, hopefully before pancake Tuesday should they turn out as wonderfully as I’m envisaging!
The coconut flour and ground flax works wonders in terms of thickening the batter. You could sub ground chia seeds for the flax but the coconut flour is a must.
Light yet hearty pancakes, loaded with pumpkin pie spice and drizzled with a little honey. A sprinkling of pecans and toasted coconut and I was ready to dig in.
I love when you slice in to a stack of pancakes only to discover just how thick they truly are in the centre! Thick pumpkin almond flour cake in pancake tower form!
If you’re more of a crepe fan be sure to check out my paper thin lemon infused buckwheat crepes complete with quick blackberry chia sauce!
What’s your favourite paleo pancake recipe? I’m betting these would be equally as awesome using sweet potato puree!
Paleo Pumpkin Spiced Pancakes
Prep Time: 5 minutes
Cook Time: 8 – 10 minutes
Keywords: fry breakfast gluten-free grain free paleo vegetarian soy-free almond milk almond meal coconut flour
Ingredients (Serves 1)
- 1/4 cup (30g) almond flour
- 1 tbsp coconut flour
- 1/2 tbsp ground flaxseed
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 2 eggs beaten
- 1/4 cup (60g) pumpkin puree
- 1/2 tsp vanilla extract
- 1/8 cup (30ml) coconut milk
- 1/2 tbsp coconut oil
- 1 tsp honey
- Pecans, toasted coconut flakes and honey to serve
Mix together dry ingredients (spices, flours and baking soda).
Whisk together wet ingredients (eggs, milk, pumpkin puree, vanilla extract and honey).
Add wet to dry and stir well to combine.
Heat a non stick skillet over a medium heat. Add 1/2 a tsp of coconut oil to the pan and allow to melt.
Scoop 1/4 cup measures of the batter in to the pan, spreading a little with the back of a spoon. Cook for 4 minutes before gently flipping and cooking for a further 4 minutes.
Repeat with remaining batter; yields 4 – 5 pancakes.