Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! I have tried a LOT of different paleo pumpkin pancakes. But this one is my absolute favorite recipe! Some were too wet. Others were to flat. And there were those that were too dense. But these babies won a place in my heart… and on my menu!
The great part about these pancakes is, they can be made in 10 minutes when you use an electric pancake griddle!
After four times experimenting with this recipe, it’s finally a keeper. Enjoy! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe. This recipe is grain free and perfect for holiday season.
Also, a little scoop of vanilla ice-cream doesn’t hurt! Ice-Cream with breakfast was always a treat growing up. But who says I have to grow out of that?
So I am super stocked because today I had a pretty rad find in the re-store. I don’t know that I am acquainted with any other 20 year olds who get so thrilled from a simple sheet of cement or hardy backer board. But this happened to me today. Yes, it’s true. The food photographer in me overtook and I was whisked away to a wonderful world of thrifty finds at the re-store. Caught up in all the splendor of rad second hand wood and siding… I was pretty much in heaven. Ha ha!!
But seriously. Getting a new food photography back ground is like, all I want to do is run around, dance, sing happy songs, and takes lots of pretty pictures!!!
I have also been working on some pretty fun projects lately. And I can’t wait to present all these new products and info. I am really excited to be starting a new post series that will lead you through my food photogrpahy process. As I teach you some tricks of the trade, we will look at lots of yummy food and creative lighting tips and tricks! Can’t wait!
Round Two!
I cannot believe I am saying this. I literally just deleted ALL MY PICTURES. Like all of them. They are gone. Completely. They were deleted on accident of course. How could this have happened!!??
Well, I’ll tell you how. Don’t ever, and mean ever, delete files that you think are duplicates. Because they might not be. Like in my case, where emptying my computers trash left me beating my head against the wall. Not literally of course. Don’t worry. It didn’t get violent. But it did cause me to buy yet another back up storage device. So, there it is. The dreaded words I had hoped would never come out my mouth.
What you see is what you get. I don’t have back ups of any images on my website, unfortunately. Pretty bummed out I guess. The original images for this recipe vanished along with the rest of them. To dumpster heaven went all my pretty pictures… noooooo!!!! So here we have take two! It’s a good thing I love taking pictures.
Best pumpkin Pancakes Come From Fall Slump…
I feel late to getting into the spirit of fall. I guess that’s what happens when you’re a food blogger. All day I see pretty pictures of yummy fall recipes swirling around the web. I have been putting off baking fall recipes. Just because I just don’t want to see summer leave! So, today I was found baking my summer blues away. I’m super glad I did though… because these pancakes turned out pretty rad! I tried to get a stack for myself. But when I turned around, my brother had dug into the entire stack of pancakes… and half of them disappeared. Ha ha! I’m glad someone got to enjoy them:)
It’s okay though. Because after the fourth time testing this recipe I finally perfected it. Taste testing is hard work ya know?! Anyhoo, I got my share and was happy to share.
For more light and fluffy paleo pancake recipes, check out these out.
Best Paleo Pumpkin Pancakes
Ingredients
- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
Instructions
- Heat a small frying pan over very low heat, and grease it lightly with coconut oil.
- Combine all of the ingredients (minus the chocolate chips) for the pancake batter in a bender or KitcheAid until completely smooth.
- Stir in the chocolate chips by hand at this point- if you choose to add chocolate chips.
- Using a ¼ cup measuring cup, fill it with batter, then pour the batter onto the fry pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake stack. You can also use a large, non-stick pancake griddle for cooking.
- Cook the pancakes for 2 minutes on each side.
Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!