Paleo Pumpkin Pancakes

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5 from 2 votes

The perfect paleo pancake that is healthy and will melt in your mouth.

Course Breakfast

Cuisine American

Keyword Paleo Pancakes, Paleo Pumpkin Pancakes

Prep Time 8

Cook Time 20

Total Time 28

Servings Pancakes

Calories 356kcal

Ingredients

2 Cups Grain Free All Purpose Flour
2 TBSP. Coconut Sugar
2 TBSP. Ground Flax
2 tsp. Baking Soda
Dash of Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg
1 tsp. Vanilla
3 Eggs
1 Cup Pureed Pumpkin
¼ Cup Melted Coconut Oil
1 1/4 Cup Coconut Milk

Instructions

In a bowl, or mixer combine the Grain Free Flour, Coconut Sugar, Flax, Baking Soda, Salt, Cinnamon, and Nutmeg. Blend them together.
Add the Vanilla, Eggs, Pumpkin, and Coconut Milk. Use your mixer to blend well.
Add the melted coconut oil and stir into the batter. Heat your skillet on medium low to low heat.
Place 1/2 cup of batter for normal sized pancakes (1/4 for silver dollar) into the skillet. You may need to use a spatula to spread it out and shape the sides a little.
Cook on medium low to low heat for 4 minutes on each side. If your heat is too high then they will burn and not cook all the way through. They will not bubble, so check them by sliding a spatula underneath and seeing if they are golden brown.
Continue until all of your pancakes are done. Enjoy!

Notes

These pancakes did not bubble when the bottom side was ready, you just need to keep an eye on it by using your spatula to pull up a corner and see how done it is. Serve with your favorite topping. I used shredded coconut, honey and walnuts. Enjoy and Happy Fall everyone!

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