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Paleo Pumpkin Pancakes

Sarah
Fluffy, perfectly soft pumpkin pancakes that are paleo, gluten-free, and dairy free! The perfect fall morning breakfast that is wholesome and delicious.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 10 pancakes

Ingredients
  

  • 1 tbsp avocado oil
  • 3 tbsp coconut sugar
  • 3 eggs
  • 1/2 cup almond milk or any dairy-free milk
  • 1/2 tbsp apple cider vinegar
  • 1/3 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tbsp baking powder see note for paleo baking powder
  • 1 tbsp ground flax seeds or psyllium husk powder
  • 1 pinch sea salt

Instructions
 

  • In a small bowl, mix together the almond milk and apple cider vinegar. Set aside while you mix the other ingredients. (This creates the "buttermilk")
  • In a mixing bowl, combine the avocado oil, coconut sugar, pumpkin puree, vanilla and eggs. Add the almond milk and apple cider vinegar last. Whisk everything together vigorously or use an electric hand mixer for about a minute.
  • Add in the dry ingredients: almond flour, coconut flour (If the coconut flour is clumpy, you may need to shake it over a fine strainer to remove the clumps) ground flax seeds, pumpkin pie spice, cinnamon, and baking powder. Stir until combined. Allow to rest for about 10 minutes so the flour can properly absorb with the liquid.
  • Preheat a nonstick pan to medium. Grease it with avocado oil or coconut oil (or butter if not paleo). Once the pan is warm, use a 1/4 cup measuring spoon to scoop out some pancake batter. Try to keep them smaller sized, as they will be easier to flip.
  • After about 3-4 minutes and bubbles start to form on top, flip them. Allow to cook for another 3 minutes on the other side. In between cooking batches, if the pan starts smoking turn the temperature off for a little bit or turn to low to allow the pan to cool down a bit before doing the next batch at medium.
  • I love topping mine with pecans, butter (miyokos makes a great paleo, dairy-free butter) and mapple syrup! You can also do walnuts, sliced banana or a drizzle of almond butter. ENJOY!!

Notes

These will stay good in the fridge for up to 3 days in an airtight container.
They are also super freezer friendly! You can freeze for up to 2 months. Remove from freezer and plop one or 3 into the toaster for the perfect, quick morning breakfast! 
**Note: If paleo, baking powder is technically not allowed because it contains cornstarch. I don't mind because it is a negligible amount. If strictly paleo you can make an easy 3 ingredient paleo baking powder using this recipe from wickedspatula.com
Keyword almond flour, autumn, pumpkin