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Paleo Pumpkin Pancakes with Maple Ginger Syrup


Posted by 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.

(gluten-free, paleo) These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall/autumn healthy 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:

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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.

(gluten-free, paleo) These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall/autumn healthy breakfast.(gluten-free, paleo) These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall/autumn healthy breakfast.

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.

Enjoy!

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.

(gluten-free, paleo) These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall/autumn healthy breakfast.(gluten-free, paleo) These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall/autumn healthy breakfast.

Paleo Pumpkin Pancakes with Maple Ginger Syrup
 
Prep time
Cook time
Total time
 
These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect autumn breakfast. To make your own pumpkin spice mix combine: 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1.5 tsp allspice and 1.5 tsp ground cloves. Mix these together in a bowl. You'll have more than you need for this recipe, but place the remainder in a sealed container for your next pancake batch.
Author:
Serves: 6-8 pancakes
INGREDIENTS
Paleo Pumpkin Pancakes
Maple Ginger Syrup
INSTRUCTIONS
  1. 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.
  2. Whisk all the dry ingredients together in a bowl.
  3. 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.
  4. Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  5. 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.
  6. Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.

Other recipes you might like:

Pumpkin Spice Coconut Macaroons

Pumpkin Pie (gluten-free, paleo)

Raw White Chocolate and Pumpkin Cheesecake

  • Liz Stark

    Love the autumn treat twist on your pancake recipe! And yes, please keep the awesome videos coming! :)

  • francesca schroer

    I made these also : ) and they were yummy! My kids loved them. I wanted to know why you added the vinegar?

    I did want to mention…I have trouble using tapioca starch. For some reason replacing one starch with the other (as in gluten-free baking- my naturopath put it that way) doesn’t seem to “fix” the problem. And then to boot, where is this tapioca starch coming from? local? what kind of processing? After making the pancakes, a couple sat out while I was cleaning up. I wanted an extra bite of one of them, but they felt so rubbery and hard!? I don’t know…gave me a weird feeling.

    • So glad you and your kids liked them Francesca! :) The vinegar works with the baking soda to help make them fluffy (as an acid/bicarbinate reaction). You could also use lemon juice instead of the vinegar or baking powder to replace both (though baking powders may contain gluten/corn). As a celiac, I do spend the extra for high quality ingredients to ensure safe processing and sourcing. And as for leaving the pancakes out, well, they get gobbled up quickly in my house so I haven’t had that problem. ;) I have made several double batches, frozen and then re-heated though and they’ve come out perfect!

  • Carey Huyser

    Has anyone tried these as waffles? I want to make some stat!

    • I think that’s a great idea! I may have to whip up a batch next week to report back on how delicious they are (with lots more crevices for the syrup). ;)

  • HuldaBianca

    OMG!!! Just made them for the perfect fall weekend breakfast!!! It might have been the best pancakes I ever had… #downshiftology on insta of course!!!

    • Yay – love to hear that! These are a favorite of mine as well. I definitely need to make a double batch soon (so I can have them ready to go in the freezer). :) And I’ll check out the pic on IG! x

      • HuldaBianca

        I’ll take your advice and make a batch for the freezer too!!!

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