Fluffy Pumpkin Paleo Pancakes
FLUFFY PUMPKIN PALEO PANCAKES
My absolute FAVORITE fluffy pumpkin pancakes used to be oatmeal based, so when I had to stop eating grains for health reasons, I needed to find a delicious alternative. Trust me, THESE ARE IT!
This recipe targets:
Grain-Free | Paleo | Blood-Sugar Balance | Dairy-Free
Not only are these a pumpkin lover’s dream, they are also glucose friendly! I had zero spike on my Continuous Glucose Monitor (CGM), meaning they kept my blood-sugar steady. Trust me, you’ll have these once and crave them for the rest of the fall season!
Ingredient list
2 large pasture-raised eggs (I get mine from Vital Farms!)
1/4 cup pumpkin puree
2 tablespoons of nut butter of your choice
2-4 tablespoons of sweetener (2 for less sweet or 4 for more sweet. I like mine with 1 tablespoon of honey and 2 tablespoons of wholeearth allulose blend)
2 tablespoons of non-dairy milk
1 teaspoon vanilla extract
2/3 cup fine almond flour
2 tablespoons of coconut flour
1 teaspoon baking powder (or 1/4 teaspoon baking soda)
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Dietary benefits
Gluten-free
Dairy-free
Paleo
Glucose friendly
Steps
Step 1
Mix all of the wet ingredients together until it forms a smooth consistency. Then, add in the dry ingredients. Be sure that you don’t overmix. The batter is supposed to be thicker than normal pancakes! Optional for even fluffier pancakes: Beat 1 egg white until stiff, and fold that into the batter.
Step 2
Once the batter is mixed up, let it rest for about 5 minutes! Use these 5 minutes to preheat your pan/griddle to medium/low, and add oil or spray for non-stick (I like to use coconut oil spray!) You can also gather your desired toppings during this time, too — nut butter, nuts/seeds, berries, coconut cream, maple (or monkfruit maple) syrup, and/or dairy-free/grass-fed butter, allllll the goods!
Step 3
After the batter rests, scoop the pancakes onto your pan. I like to use a large cookie scoop (makes them perfect everytime!) but anything would work — you could always try a 1/4-1/3 cup. These methods make about 6-8
Step 4
Keep in mind that grain-free pancakes cook a little different than regular pancakes, so it’s best to keep the heat low, and cook them slowly to give each side several minutes before flipping. When the edges are lightly brown and bubbles are starting to form at the top, you’ll know it’s time to flip! Once they’re done, top with whatever toppings you’d like!
OPTIONAL
To make even fluffier: 1 large egg white, whipped (until stiff) to fold in the batter
Instead of the 2 additional tablespoons of monkfruit or coconut sugar, you could do 10-20 liquid drops of stevia. The pumpkin spice flavor from Sweet Leaf would be SO good!
Add in chocolate chips if you’d like! Whether that’s in the batter or on top of the formed pancake batter on the skillet.
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