Pumpkin Pancakes

  • Yield servings

For those mornings that call for a little dose of comfort, this fall favorite is fit for anytime of year.



4 large eggs
4 large egg whites
1 cup canned pumpkin
1/2 cup almond flour
1 teaspoon baking powder
1/4 cup coconut milk
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup pecans, crushed (optional)
1-2 tablespoon butter or coconut oil


  1. Mix all ingredients in large bowl except optional pecans.
  2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot.
  3. 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.



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