Paleo Pumpkin Spice Pancakes are the perfect stack of breakfast cakes with a taste of fall. Fluffy, pumpkiny flavored pancakes that are gluten free, grain free, dairy free, vegetarian and paleo-friendly.
So I was asking a few friends if they liked lamb because I had made this lamb stew that was AMAZING {recipe soon to come} and I had made it using cinnamon and nutmeg. One of the guys said, Ewww I don’t like nutmeg. I said, “of course you do, you like pumpkin pie, right?”. wait for it… he said “no”.
I know, can you believe it?
I swear a hush fell over the group. Then someone said “I can’t wait for the pumpkin spice lattes to come out” as if the words I don’t like nutmeg were never spoken.
It just so happened that day I was going to be making these pancakes, well paleo pumpkin pancakes, but then I thought, let’s add that spice. Almost to spite the one who doesn’t like pumpkin pie and nutmeg.
As usual, I made my recipe, took the photos and sat the platter at the end of my breakfast island, while I washed the dishes. Once I was done, I turned around to enjoy my stack of cakes and they were gone. Well, let’s just say 98% of them were gone, the culprit at least left me one bite.
Needless to say everyone in my house likes nutmeg, pumpkin spice, and these paleo pumpkin spice pancakes. I mean what’s not to love? No grain, no gluten, no dairy {I used ghee} and they are vegan and vegetarian.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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- [br][b]Pancakes:[/b]
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 teaspoon baking powder
- ? teaspoon sea salt
- 1 teaspoon pumpkin spice mix {recipe here}
- 2 eggs
- ¼ cup pure pumpkin puree
- ½ teaspoon pure vanilla extract
- 3 tablespoons unsweetened almond milk
- 1 tablespoon coconut oil or ghee, divided {for greasing pan}
- [br][b]Toppings:[/b]
- ¼ cup fresh blueberries or berry of your choice
- maple syrup
- In a bowl combine almond flour, tapioca flour, baking powder, and sea salt
- Add in eggs, pumpkin puree, almond milk and vanilla stir until evenly blended together.
- Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}
- Pour in batter in batches ¼ cup.
- Let cook for 2-3 minutes on each side or until golden brown
- Continue with remaining batter
- Transfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup
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Dear Amy, these pancakes look perfect and delicious. My family would love these for breakfast. xo, Catherine
I love a good pancake recipe and these look fantastic! Pinning now.
Thanks Brittany and thanks for sharing.
These sound so tasty! I love how fluffy they look! Definitely adding to our fall menu!
These are a great idea! I am pinning to my pumpkin everything board, thank you for sharing this recipe.
Absolutely Sara, thanks for sharing.
Amy, these pancakes look absolutely perfect. I’ve been using the Paleo Mom’s pancake recipe for years. It uses plantains for the starch. Works great as waffles too. Definitely going to give these a try though. Well done!
Here’s her recipe if you want to see it.
http://www.thepaleomom.com/2012/09/perfect-paleo-pancakes.html
the are NOT VEGAN!!
they have eggs in them 😛
eggs are definitely not vegan
Lisa, You are correct they are not vegan, but they are vegetarian. Vegetarians do eat eggs.
These pancakes are AMAZING! Every other paleo pancake recipe I’ve tried has just been mush. These are by far, hands down THE BEST paleo pancakes I’ve made yet!! I added 1 TBS coconut sugar but otherwise didn’t change a thing. Thank you so much for this great recipe!
Thank you so much for letting me know Laura. We love them here, and I make them a lot! Thanks for the tip on the coconut sugar.