Breakfast Egg pancakes Pumpkin

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes_1 on Whisk Together

I make pancakes about once a week to freeze and reheat throughout the week.  Most of time I use my pumpkin whole wheat recipe full of whole grains and pumpkin.  But, I found this recipe in my library-borrowed “Practical Paleo” book that I thought would be fun to try.  At first, these were AWFUL.  The photos below have before and after photos.  It makes me doubt a book’s recipes when a simple thing like pancakes can’t be accomplished.  Even the reviews online were bad…. until you add… FLOUR!  Well, to keep them paleo you need to use coconut flour.  I have included that option in the recipe.  For non-paleo people, you can throw in 3-4 Tb. of whole wheat flour and what a difference!!  Fabulous pancakes!!  I will definitely make these more often now.  What makes these special?  Due to the high egg content, naturally this recipe tastes a little eggy.  I liked it.  I also like eggy breakfast items like Dutch Baby Pancakes and dessert items like Cherry Clafoutis.

Here is a photo link to the photo in the book.  I don’t understand how the pancakes could look like that without flour.  They have structure and air holes… like a flour pancake.  But there was no flour in the original recipe.  Weird.

Paleo Pumpkin Pancakes
yield 2 servings

4 eggs
1/2 cup pumpkin puree
2 Tb. maple syrup (I tried also with non-Paleo sugar free syrup and it worked also)
2 Tb. melted butter or coconut oil (I tried with applesauce successfully also)
1 tsp. vanilla extract
1/4 tsp. baking soda
1 tsp. cinnamon
pinch salt
1-2 Tb. of coconut flour (or for non-Paleo version: 3-4 Tb. whole wheat flour)
butter for the pan

1.  Heat your large skillet to medium heat.
2.  In a mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, butter and vanilla.
3.  Once that is mixed really well, scatter the dry stuff on top:  baking soda, cinnamon, salt and optional (but highly recommended) flour.
4.  Whisk that all up until just combined.
5.  Grease your skillet with a little butter.  Ladle the pancake batter and cook on one side for about 2 minutes.  It will be a golden orange-brown once cooked.
6.  Flip and cook another 1-2 minutes on the other side.  Serve with sliced bananas, syrup or eat plain. 

Paleo Pumpkin Pancakes on Whisk Together

Recipe adapted from Practical Paleo


    1. This was straight from the Paleo book mentioned above “Practical Paleo”. Why would real maple syrup be considered not paleo anymore? Just wondering. I don’t follow the diet strictly.

Leave a Reply

Copyright © 2011 - 2024 Mary Ellen Riley All Rights Reserved. WP Plugins