You are here: Home » Recipes » Pumpkin Pancakes Pumpkin Pancakes Recipe by Our Cookbook Collection Yield servings For those mornings that call for a little dose of comfort, this fall favorite is fit for anytime of year. PrintEmail Ingredients 4 large eggs4 large egg whites1 cup canned pumpkin1/2 cup almond flour1 teaspoon baking powder1/4 cup coconut milk1 teaspoon vanilla1/2 teaspoon nutmeg1 teaspoon cinnamon1/2 cup pecans, crushed (optional)1-2 tablespoon butter or coconut oil Instructions Mix all ingredients in large bowl except optional pecans. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot. From here, traditional pancake rules apply with a slight modification. These will not bubble like your traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side. Variations—We’re fans of adding a few chopped nuts on top of a freshly poured pancake. You can also top a stack of these beauties with a few berries, or mix into the batter some finely chopped apples for a little sweetness. Reprinted with permission from Paleo Comfort Foods by Charles and Julie Mayfield.