Paleo / Gluten-Free Pumpkin Spice Pancakes

paleo-pumpkin-pancakes

 Make a healthy, festive brunch to satisfy the pancake monsters in your house or impress your holiday guests, without breaking the calorie bank. In other words, more calories banked for wine at dinner. Way to save, you math genius, you...

We're jumping on the pumpkin bandwagon because, honestly, there is almost no yummier vegetable (gourd?) than the pumpkin. Since the Thanksgiving weekend officially kicks off the pumpkin spice season (someone inform Starbucks, please, that fall does not start in August...) we're bringing you a figure-friendly recipe to satisfy two cravings in one! 

By swapping out the wheat flour for coconut flour and upping the eggs, we blast up the protein, fibre, and healthy fat content to make you full on just a pancake or two. We promise zero. pancake. regret. You know what we're talking about. These pancakes deliver all the fluffiness, taste, and mouth-stuffing carby goodness without that discreet unbuttoning of pants that marks the end of most pancake brunches.

Coconut flour can easily be procured at your local health food store, and in the health food section of major grocery stores. It's finely shredded coconut meat, so it has all the health benefits of the whole form, but a consistency that allows you to bake deceptively healthy treats! A little goes a long way.

 

paleo pumpkin spice pancakes

yields 10-12 small-medium pancakes

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1-2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice or clove
  • 1/2 cup pumpkin puree (not "pumpkin pie filling," which is sweetened)
  • 1/2 cup unsweetened almond milk or other milk
  • 6 eggs, beaten
  • 2 tbsp honey or coconut sugar (if using coconut sugar, combine with dry ingredients)
  • 1-2 tsp vanilla
  • 2 tbsp melted coconut oil, plus more for frying

1. Beat eggs, melt coconut oil, and whisk all wet ingredients well to break up lumps of pumpkin. 2. Combine all dry ingredients. 3. Add wet ingredients into dry, and fold until just mixed. 4. Heat some coconut oil in a large skillet or griddle set at medium. 5. Keep pancakes small to ensure easy flipping; grease a 1/4 cup measure with coconut oil or spray, and measure out, flattening slightly with the bottom of the measuring cup as they hit the pan. 6. Fry 2-3 minutes per side, flattening slightly again upon flipping. Serve warm with coconut oil, maple syrup, almond butter, or apple butter!

 

Want more figure-friendly breakfast and brunch recipes? Try this delish 5-ingredient paleo breakfast casserole, our gorgeous baked ham & egg cups, these kid-friendly fruity overnight oats, this protein-packed homemade granola, and these very portable muffin cup frittatas, perfect for daycare and school lunches too!