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Easy-Peasy Paleo Pumpkin Pancakes

More fall flavors comin’ at ya! I really wanted to make pumpkin donut holes this weekend. Doesn’t that sound good?! But we just started a wellness challenge at our gym, and I would need cinnamon- sugar sprinkles on my donuts and that would be a no go, so I arrived at pumpkin pancakes.

Also, the only flour I had on hand was almond flour, so the paleo route was meant to be. I used to make paleo pancakes all the time, not sure why I stopped! They are super easy to make, and don’t take a lot of time or fancy ingredients. I do suggest using a griddle to cook them on, however. Paleo pancakes are way more delicate than regular pancakes filled with gluten, so a griddle will make the flipping process a little easier on you. So, grab your griddle and spatula and let’s get cookin’!


1 cup almond flour

¼ cup pumpkin puree

1 tsp cinnamon

1 tsp pumpkin pie spice

1 egg

¼ cup almond milk

I would like to tell you that I carefully mix all wet ingredients together, followed by dry ingredients, but really, I do not. Just throw everything in your bowl and mix well- saving your almond milk for last. This should give you a good pancake batter consistency. I do have some special tips, however, for the cooking process.

Directions & Tips-

Preheat your griddle to about 300 and spray with cooking spray. (Always be ready to turn your heat down if you feel like it is getting too hot) After the griddle has started to heat, pour your batter into about 4-inch circles onto the griddle- smoothing them out with your spoon. You should have enough batter for about 6 pancakes.

This is where is gets tricky! Keep in mind that these paleo pancakes will not bubble up like a regular pancake, giving you that, “I’m ready to be flipped” sign. You will get a few bubbles but not many. Before flipping, gently wiggle your spatula under an edge of a pancake to see if it’s cooked through on the bottom. If so, wiggle your spatula along the edge of the entire pancake to get it loose and then you’re ready to flip the entire thing. If you rush it, you may be eating a pile of paleo mush- which I have done several times in my day. Still tastes great but will kind of ruin the whole pancake vibe you’re going for.

Now that you’ve gotten that perfect flip… As your pancakes are finishing up, heat up about ½ cup of frozen blueberries in a small dish. Throw them in your microwave for about 30-40 seconds. You don’t have to do this, but it is HIGHLY RECOMMENDED. It really just tops it all off (literally!) Using frozen blueberries will create a liquid-syrup as they heat. This way, you can sub the blueberry mixture for syrup completely or still use a drizzle of pure maple syrup on top too.


Keep in mind that almond flour is high in fat. Almonds are a very healthy source of fat, but if you are tracking macros you will want to be aware of the portion size you are eating to help you stay on track, but having a few will be just fine. Now go and enjoy some brunch with your family!


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