Did I mention how much I enjoy pumpkin and fall? A lot. And lawdy, these pumpkin pancakes just taste like fall! I was quite happy with how these turned out. And so was David! Hello, Thanksgiving morning breakfast!
Sometimes, I don’t know quite how a recipe will turn out, or if it even will. My kitchen sometimes looks like it’s been ransacked when I am creating, ingredients and equipment strewn about everywhere, and always a notebook where I am jotting down all my recipe notes, and a lot of times there will be a bunch of crossed out numbers and ingredients as I go along trying to perfect the recipe.
There are some recipes that were better left as ideas. Some that got crumpled up and thrown away, never to see the blog.
And there are some that have surprised me by being better than I thought they would be, like this one!
Now, the batter did take me a little bit of time to make. Why? Well, I would start mixing, then Wally would jump up on the counter-top. So I picked him up and put him down on the floor. Then started mixing, and Wally jumped up on the counter-top. So I picked him up and put him down on the floor. Then I started mixing, and Wally jumped up on the counter-top. So I picked him up and put him down on the floor. Then I started mixing, and Wally jumped up on the counter-top. So then I grabbed the water bottle and squirted him a little.
I felt a little bad. I mean, he just wanted to help, and to stick his nose in all of the ingredients.
I love these Paleo Pumpkin Pancakes. They are fluffy, flavorful, and perfect for fall mornings. These are my favorite pancakes I have made thus far. I will probably enjoy these all year round, because who says you can only eat pumpkin in the fall??
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- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/8 cup pumpkin puree 6 tablespoons
- 4 eggs
- 1/2 tsp vanilla
- 3 Tbsp coconut sugar
- 1/4 - 1/2 cup nut milk start with 1/4 cup and add more as needed if the batter is too thick. Different types of tapioca starch/flour tend to mix differently.
- Butter or Coconut Oil for greasing the skillet
In a medium bowl, mix together the flours, spices, baking powder and baking soda until everything is well combined.
In a small bowl, whisk together the pumpkin, eggs, vanilla and coconut sugar.
Pour the wet mixture into the dry and combine.
Add almond milk little by little, until the mixture has a pancake batter consistency.
Heat butter or coconut oil in a skillet over medium heat.
Using a ladle, spoon the pancake mixture into the skillet forming 4-inch round pancakes (I was able to cook 4 pancakes at a time in my 12-inch skillet).
Cook on one side for 2-3 minutes, until the edges have become a golden-brown. Carefully flip the pancakes over and cook the opposite side.
Transfer to a plate, and top with pure maple syrup. Or eat them plain, as I did!