Paleo Pumpkin Spice Pancakes
Nothing’s better than a nice stack of warm pancakes on a brisk fall morning, am I right?! Hovering over the hot stove while a hearty breakfast cooks, smelling the warming spices, watching the sunrise–it’s all so comforting. Don’t get me wrong, I love summer (it’s my favorite season!) and the heat, but there’s just something about fall that soothes my soul.
Who Doesn’t Love Pancakes?!
Speaking of soothing my soul, these pancakes are such a comfort food for me (a healthy version, that is!). I grew up on pancakes and looked so forward to coming downstairs in the morning to my mom or dad whipping up a batch of pancakes for me before I headed off to school (this was before I found my love for cooking ;). Shout out to my mom and dad for getting up every morning to make me breakfast… I feel very grateful.
Making Pancakes Love Me
However, the pancakes I ate back then were definitely not as healthy as these delicious cakes! Not only are they paleo and dairy-free, they also have no added sugar, not even paleo sweeteners. However, that doesn’t count the maple syrup drizzle I served them with… But what can I say, I have a little bit of a sweet tooth, especially in the morning… Oh well! I hope you enjoy this recipe as much as I do! 🙂
- 1 & ½ cup Otto's Cassava Flour
- 2 &1/4 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon sea salt
- 1 cup full-fat canned coconut milk, shaken/stirred
- ¾ cup pumpkin purée
- 2 pasture-raised eggs, divided
- 2 tablespoons coconut oil, melted
- 1 tablespoon pure vanilla flavoring
- Spiced Pumpkin Maple Syrup Drizzle (recipe below)
- In a large mixing bowl, stir together the dry ingredients and then set them aside.
- Separate the egg yolks and egg whites.
- With a hand mixer or electric mixer, beat the egg whites until stiff peaks form.
- In a separate mixing bowl, whisk together the coconut milk, pumpkin, egg yolks, coconut oil, and vanilla flavoring.
- Mix the wet ingredients (besides the egg whites) with the dry ingredients. Then, fold in the beaten egg whites (be careful not to over mix the batter--it will be thick, but like I said above, if you would prefer a thinner batter, add in about ¼-1/2 cup of regular almond or coconut milk).
- Heat a large nonstick skillet over the stove on medium heat.
- Once the skillet is hot, scoop a desired amount of pancake batter onto the skillet.
- Cook the pancakes on both sides until each side is golden brown.
- Serve hot drizzled with my Spiced Pumpkin Maple Syrup Drizzle (recipe below) and/or any of your favorite toppings.
For the Delicious Drizzle
- ½ cup pure maple syrup
- ½ cup pumpkin purée
- ¼ cup Jem Organics Cinnamon Red Maca Sprouted Almond Butter (you can also use plain almond butter and then add in some cinnamon to taste)
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla flavoring
- Heat a small saucepan over the stove on medium heat.
- Place the coconut oil in the sauce pan and allow it to melt.
- Once the coconut oil is melted, add in the remaining ingredients and whisk them all together until everything is incorporated.
- Cook over medium heat until it bubbles slightly, continuing to whisk so that a smooth drizzle forms.
- Once the drizzle is heated through and smooth, remove it from the stove and drizzle it over a warm stack of pancakes.
Want more pancakes? Check out my Paleo Coconut Banana Bread Pancakes!