Pumpkin Spiced Pancakes

posted in: Breakfast | 23

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Let’s talk pancakes. Truth be told, I’ve always had a special place in my heart for pancakes. I loved them as a kid, and as an adult. That being said,  “normal” pancakes never really did me any favors. I know, lame, huh? They always put me into a food coma, and let’s be honest, no one ever feels like going for a run after eating a short stack. Am I right, or am I right?

Now that we’re clear, let’s talk paleo pancakes! Pancakes that won’t put you in a food coma! YAY!! Paleo pancakes were one of the first paleo recipes that I ever tried. They pretty much won me over from the get go. SO delicious! I was determined to make mine only using coconut flour, as I know quite a few people with nut allergies. They’re also only sweetened with bananas! These are a special weekend treat, whenever you decide you want your weekend to be! I love them; I hope you do too!

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Makes 9 pancakes

Ingredients –

  • 4 eggs
  • 2 ripe bananas, mashed well (see *note at bottom of recipe)
  • ½ cup canned pumpkin
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tbsp cinnamon
  • 1/8 tsp ground ginger (optional)
  • 2 tsp gluten free baking powder
  • ½ cup coconut flour
  • pinch of salt
  • Coconut oil, to grease the pan

Instructions –

In a large mixing bowl, whisk the eggs, mashed bananas, pumpkin, and vanilla.

In a separate bowl, sift the pumpkin pie spice, cinnamon, ground ginger (if using), salt & coconut flour.

Whisk the dry ingredients into the wet ingredients and mix well. The batter will have a very thick consistency. (Another option is to place all of the ingredients into a food processor and pulse until well combined.)

Heat a skillet over medium heat, and grease with coconut oil.

Use a 1/3 measuring cup to scoop the batter onto the heated skillet.

Cook for 3-4 minutes per side, watching carefully to be sure they don’t burn. Flip the pancakes once they are browned on one side and are holding together.

Serve up with grassfed butter or ghee, pure maple syrup, sliced bananas and chopped pecans! Or just top with anything you’d like! Yum!

*Note – A little tip for you if your bananas aren’t very ripe! If you only have yellow bananas (can’t have any green on them), just pop them on a baking sheet and bake them with the skins on, at 350 degrees for 15 minutes, or until the bananas are very dark brown. I always use this method, works like a charm!

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23 Responses

  1. Colleen Stewart
    | Reply

    Yum!! Thanks Kristen! I have everything I need and will be trying these this week!!
    ❤ Colleen

    • Kristen
      | Reply

      I hope you love them, Colleen!! Thank YOU, sweet friend!!

  2. Colleen Stewart
    | Reply

    Hmm my comment didn’t show everything I wrote? Love this! I shared your blog on facebook my sweet friend
    ❤ Colleen

  3. healthyleanfit
    | Reply

    These sound great!! How could you not get excited about these pancakes??!!

    • Kristen
      | Reply

      They were pretty yummy Deanna!! Pretty sure everyone loves pancakes!

  4. Heather Crowe
    | Reply

    This recipe sounds fantastic and I can’t wait to try them!!! Thank you for a great post! <3

    • Kristen
      | Reply

      I hope you like them, Heather!! Serve them with pumpkin bowls and pumpkin spiced latte’s? Yes?

  5. Liz Boehmer
    | Reply

    Made them for breakfast this morning! Delicious! Thanks for the tip on how to ripen the banana!

    • Kristen
      | Reply

      So happy you liked them!! The banana tip always works great for me too!

  6. Christy Frost
    | Reply

    Yumm!!!! <3

    • Kristen
      | Reply

      Hope you love them Christy!!! <3

  7. Erin @ TheCorryStory
    | Reply

    Thank you so much for this recipe! It’s hard to find nut-free paleo options sometimes. With my son’s allergy, that’s our only option. I can’t wait to try these! So happy to have found your blog 🙂

    • Kristen
      | Reply

      Erin, this makes me SO happy! My goal is to keep the majority of my treats nut-free, so hopefully you’ll have a lot of options 🙂 So happy you found me as well!!

  8. lbwrites73
    | Reply

    Do you know of an alternative for bananas? I see them used in a lot of recipes but I’m allergic. Any suggestions?

    • livinglovingpaleo
      | Reply

      Hi! I think you could use more pumpkin and some honey to sweeten it, that should work! I’ll have to try that myself soon 🙂

  9. Colleen Stewart
    | Reply

    I’m making your pancakes today and I’m also making your Buffalo chicken meatballs with carrot fries this week!! John is excited to try both

    • livinglovingpaleo
      | Reply

      Ooooh, LOVE this, Colleen!! I think ground turkey will be perfect! SO happy you loved the pancakes 🙂 <3

      • Colleen Stewart
        |

        Kristen I made the meatballs last night. Oh so yummy!! We both loved them! My picture isn’t very pretty but I’ll post it on IG ❤

  10. Robby
    | Reply

    I love this recipe! Great job! Would it work in a waffle iron?

    • livinglovingpaleo
      | Reply

      Hi Robby! It should work in a waffle iron, I just haven’t tried it yet myself. Please let me know if you do, I’d love to hear how it turns out!

  11. […] Pumpkin Spice Pancakes […]

  12. Shea
    | Reply

    I have tried so many gross pancake recipes since beginning Paleo that I had nearly given up on them altogether….but I’m so glad I decided to give it one more shot! The flavor of these pancakes is amazing! So delicious, thank you!!

    • livinglovingpaleo
      | Reply

      So happy to hear you loved them, Shea!!

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