Pumpkin Pancakes

  • Yield: servings


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