Fall. There are many things to be thankful for when the weather starts getting cooler, the leaves start changing and the holiday season gets closer. One thing I love this time of year is hosting brunch and these pumpkin spice pancakes are always a hit!
We’re bringing you this quick and easy recipe that is paleo-friendly and guaranteed to be a hit this fall. With only a few ingredients you can whip up a batch of these and impress your guests, or save them for quick and easy breakfasts all week long. Whatever you decide to do I hope you enjoy them as much as we do.
If you're looking for more brunch recipes our sheet pan potatoes with chorizo and mint grapefruit mimosa are always a hit!
Paleo Pumpkin Spice Pancake Recipe
Paleo Pumpkin Spice Pancake Ingredients:
- 6 large eggs
- 2/3 c. pure pumpkin puree
- 2 T. honey
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- 1/8 t. salt
- 3 T. coconut oil, divided
- 1 banana, sliced thin; to serve
- 1/3 c. pecans, chopped; to serve
- Real maple syrup; to serve
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Griddle – great for everything from grilled cheese to pancakes
- Silicone Flipper – I like silicone because it can be used on anything and won't scratch the materials
Paleo Pancake Directions:
- In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon of coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
While these pancakes are easy to eat on the go they are also delicious piled high and topped with maple syrup. However you decide to devour these we hope you enjoy these quick and easy pumpkin spice pancakes.
Quick and Easy Pumpkin Spice Pancakes
Ingredients
- 6 large eggs
- 2/3 c. pure pumpkin puree
- 2 T. honey
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- 1/8 t. salt
- 3 T. coconut oil divided
- 1 banana sliced thin; to serve
- 1/3 c. pecans chopped; to serve
- Real maple syrup; to serve
Instructions
- In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!