Paleo Pumpkin Pancakes with Maple Ginger Syrup
These paleo pumpkin pancakes are super light and fluffy. And the maple syrup is kicked up a notch with some freshly grated ginger for the perfect autumn breakfast.
Servings: 4 servings
Paleo Pumpkin Pancakes
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tbsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs beaten
- 1/3 cup almond milk
- 1/2 cup pumpkin puree
- 1 tbsp honey or maple syrup
- 1 tsp white wine vinegar or apple cider vinegar
- 1 tsp vanilla extract
- ghee butter or coconut oil (to coat skillet)
- chopped pecans to sprinkle on top
Maple Ginger Syrup
- 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. Set aside.
Whisk all the dry ingredients together in a bowl.
Whisk all of the wet ingredients together in a separate bowl.
Pour the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
Heat a skillet or electric griddle on medium-high heat and coat with ghee, butter or coconut oil. Use a pancake pen or 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.
- If you make a lot of pancakes, I highly recommend an electric griddle. It's great for making larger batches fast.
- I'm obsessed with my pancake pen for making pancakes. Pancakes are perfectly sized and there's no more drips all over the place.
Calories: 462kcal | Carbohydrates: 79g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 418mg | Potassium: 315mg | Fiber: 5g | Sugar: 55g | Vitamin A: 5004IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg