The Best Paleo Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
These really are The Best Paleo Pumpkin Pancakes! Perfectly thick, fluffy, sweet, and full of the fall flavors you can’t deny! Not only are these pancakes mouth-wateringly delicious, but they’re also gluten-free, dairy-free, grain-free, refined sugar-free, clean-eating, and super easy to make!
Author:
Recipe type: Breakfast/Brunch
Serves: 2-4 people
Ingredients
Dry:
Wet:
  • ¾ cup organic pumpkin purée
  • ½ cup + 2 tablespoons unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
  • 2 large, organic eggs, room temperature (can sub with flax/chia eggs for a vegan option)
  • 1-2 tablespoons pure maple syrup (can sub with raw honey, but won’t be vegan)
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon organic apple cider vinegar
Instructions
  1. Spray a griddle or large skillet with non-stick spray, grass-fed butter, or coconut oil. If using a griddle, preheat it to the proper temperature for pancakes. If using a skillet, turn the heat to medium-high.
  2. In a large mixing bowl, add all the dry ingredients and whisk together.
  3. Next, in a medium mixing bowl, add all the wet ingredients and whisk together.
  4. Thereafter, pour the wet ingredients into the dry ingredients and stir until incorporated. The batter will be thick—see notes below.
  5. Using a ¼ - ½ cup measuring cup, pour the batter onto the griddle or skillet. Once you see bubbles form on the tops and they pop, that’s your cue to flip! Be sure not to squeeze down on them with your spatula—that totally kills the fluffiness vibes.
  6. Cook the pancakes for an addition 2-4 minutes or until you reach your desired doneness.
  7. Serve them with a spread of grass-fed butter, ghee, or nut butter and top them off with fresh fruit and/or nuts and a drizzle of maple syrup or honey! Whatever works for you. ;)
Notes
The batter will be thick, this ensures a fluffy texture, but if you omit the 1-2 tablespoons of maple syrup you might need to add an additional 1-2 tablespoons of almond milk.
This recipe makes 7 medium-sized pancakes if using ½ cup or 14 small pancakes if using ¼ cup
Recipe by Sabrina's Sinless Secrets at https://sabrinassinlesssecrets.com/brunch-breakfast-recipes/best-paleo-pumpkin-pancakes-2/