Paleo Pumpkin Pancakes with Maple Ginger Syrup
Posted by Lisa on October 26, 2016 / 9 Comments
These paleo pumpkin pancakes are gluten-free, dairy-free, super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect autumn breakfast.
If you had asked me two years ago what I thought of putting my face on video, I would have curled in half and laughed out loud. Me? On video? Never. Nope. Not gonna happen.
*famous last words*
My learning curve on video has been a vertical line straight up. And from those in the know (ie – big time YouTubers), I hear that it can take up to a year to feel 100% natural and comfortable in front of the camera. Umm, yeah. I’m still getting there.
I feel like I’m finally getting the geeky tech stuff figured out (notice my videos are a little sharper now), but I’ll be the first to admit I’m still not 100% “me” in front of the camera yet. I’m way more of a laughing goober in real life (my brother will agree). And not nearly as polished as you see me on these videos. I’m sure that’ll change over time, right?
Watch me make these Paleo Pumpkin Pancakes:
My Classic Paleo Pancake recipe has been a reader favorite from the moment I uploaded it. Same with my Paleo Chocolate Waffle recipe. I know it’s a bit more work to use three different gluten-free, paleo-friendly flours, but the end result is totally worth it. Well, that is if you like light, fluffy, could-be-mistaken-for-traditional kinda pancakes.
Today’s paleo pumpkin pancakes recipe is a riff on that recipe. The proportions are almost the same, but to make it more seasonally appropriate I’ve added pumpkin puree and pumpkin spice mix. If you don’t have pumpkin spice mix, I highly recommend grabbing some. I literally go through one bottle every season and it makes your life much easier. But if you don’t have any, I’ve listed a conversion in the recipe below.
Alright, so let’s talk about this ah-ma-zing maple ginger syrup. It’s seriously such an easy tweak but will definitely kick your syrup up a notch. Just use a microplane fine grater (it’s the best for super fine, almost mulchy ginger) to grate some ginger, which you’ll gently heat with the maple syrup. 15 minutes later you’ve got a maple syrup with some zing…and it pairs beautifully with the paleo pumpkin pancakes.
Your weekend autumn breakfast is done and done.
PS – This recipe could be easily modified using the Nut-Free Paleo Pancakes recipe as the base instead of the Classic Paleo Pancakes recipe. Of course, if using the nut-free version, just omit the pecans sprinkled on top and splurge on a little extra maple ginger syrup.
- ½ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut flour
- 1 tbsp pumpkin spice
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs, beaten
- ⅓ cup milk (or nut milk)
- ½ cup pumpkin puree
- 1 tbsp honey (or maple syrup)
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- ghee, butter or coconut oil (to coat skillet)
- chopped pecans, to sprinkle on top
- 1 cup maple syrup
- 1 tsp finely grated ginger
- Heat the maple syrup in a small pot on low heat. Add the grated ginger and stir together. Let warm for 15 minutes to infuse the flavors.
- Whisk all the dry ingredients together in a bowl.
- Mix all of the wet ingredients together in a separate bowl, then add the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Use a pancake pen or ladle to spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.
Other recipes you might like: