Have you ever had one of those mornings where only pancakes will lift your spirits, and get you headed out the door on the right foot? It just so happens that we have a little cure for that, smiling positivity included.
Sweet potato pancakes are one way to sweeten the prospect of a new day, and flourless banana pancakes are always there for you when you want a grain-free beginning. For curiosity’s sake, what if you are craving pumpkin? No, not a pumpkin spice cashew latte, but a cake, in the shape of a pan, with real pumpkin purée?
We’ve gone and done it; we’ve just made a pumpkin pancake with farm-fresh eggs, pumpkin purée, banana, and a tiny amount of coconut flour to bind it all together. No honey, definitely no sugar, not even a hint of processed sweetness.
All you will find here is the strength of the banana combined with those traditional pumpkin pie spices, including the slightest suggestion of ground ginger.
Mix all ingredients together, saving the melted ghee for last, then spoon the batter over a greased skillet (medium heat). Use more ghee for the pan if dairy agrees with you. If not, stick to coconut oil or rendered lard.
Keep in mind that this recipe serves just two, so if you are keen on using up that entire can of pumpkin purée, go ahead and make a double batch – then save a few pancakes to snack on later.
Paleo Pumpkin Pancakes Recipe
Serves: 2 Prep: 18 min Cook: 20 min
Ingredients
- 4 large eggs, beaten
- 3/4 cup (about 1/2 can) of pumpkin purée
- 2 tbsp. coconut flour
- 2 tbsp. ghee, melted
- 1 banana, mashed
- 1/8 tsp. ground ginger
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- A pinch of sea salt
Preparation
- Combine the eggs, pumpkin purée, coconut flour, and mashed banana in a bowl.
- Add the ginger, cinnamon, ground cloves, and nutmeg. Combine everything well. Add the melted ghee to the mixture just before you are ready to cook them.
- Heat a pan over medium heat. When hot, add some ghee and spoon in some of the batter to form the pancakes.
- Work in batches of 2 or 3. They’ll need about 3 or 4 minutes of cooking per side. Flipping them can be tricky, but you’ll get the hang of it quickly.
Paleo Pumpkin Pancakes Recipe
One pancake is nice, but a whole stack is nicer! How many pumpkin pancakes will you be frying up for breakfast this weekend?
- 4 pcs large eggs beaten
- ½ can pumpkin purée 3/4 cup
- 3 tbsp coconut flour
- 2 tbsp ghee melted
- 1 pcs banana mashed
- ⅛ tsp ground ginger
- 1 ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- A pinch of sea salt
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Combine the eggs, pumpkin purée, coconut flour and mashed banana in a bowl.
4 pcs large eggs, ½ can pumpkin purée, 3 tbsp coconut flour, 1 pcs banana, A pinch of sea salt
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Add the ginger, cinnamon, ground cloves and nutmeg. Combine everything well. Add the melted ghee to the mixture just before you are ready to cook them.
⅛ tsp ground ginger, 1 ½ tsp cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg
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Heat a pan over medium heat. When hot, add some ghee, spoon in some of the batter to form the pancakes.
2 tbsp ghee
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Work in batches of 2 or 3. They’ll need about 3 or 4 minutes of cooking per side. Flipping them can be tricky, but you’ll get a hang of it quickly.
Calories: 231kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 46mg | Sodium: 58mg | Potassium: 229mg | Fiber: 7g | Sugar: 5g | Vitamin A: 16548IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg