Paleo Pumpkin Pancakes are perfect for fall comfort. They're delicious and easy to make. Low-carb, grain-free, gluten-free, and dairy-free.
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Ingredient
– 2 large egg– 1/4 cup pumpkin puree– 2 Tbsp maple syrup– 2 Tbsp coconut oil– 1/4 cup unsweetened almond milk– 1/4 cup almond flour– 1/4 cup paleo baking flour– 1.5 tsp baking powder– 1 tsp cinnamon– 1 tsp pumpkin pie spice– 1/8 tsp salt
Ingredient
Mix eggs, pumpkin puree, maple syrup, coconut oil, and almond milk in a medium bowl.
Step 1
Step 1
Instructions
Mix the dry ingredients in a medium bowl. Add wet ingredients to a well in the dry ingredients. Combine with whisk.
Step 2
Step 2
Cook a pan on medium-low heat with coconut oil. Depending on your stove, you may need medium heat and can lower it if the pancakes get too hot.
Step 3
Step 3
So that the pan can heat up, the batter might get thicker. If so, add a few more drops of milk substitute and mix it in.
Step 4
Step 4
When the oil is hot, add 1/4 cup of pancakes to the pan. Use a spoon to make a round shape out of the batter. The thicker batter needs to be shaped, and it shouldn't be too thick.
Step 5
Step 5
Take care of your pancakes. If the sides of the pancake start to bubble, flip them over. If you do it too soon, it will stick to your spatula. Do not rush them.
Step 6
Step 6
Cook the pancake's other side for 2 minutes. Use a spatula to gently flatten the pancake so the batter cooks through if it seems puffy. Pancakes should be golden. Serve with your favorite topping.