3.8 from 10 votes
Paleo Pumpkin Pancakes
This recipe is adapted from Practical Paleo, which is a wonderful resource if you’re interested in learning more about paleo eating.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
people
Calories:
185 kcal
Course:
Brunch
Ingredients
- 6 egg
- 1 cup yogurt plain, Greek
- 1 cup pumpkin canned or homemade, puree
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- ¼ cup coconut flour optional, add it if your pancakes aren’t holding together well
- butter for frying
Instructions
- Whisk eggs, yogurt, pumpkin, and vanilla together in a medium mixing bowl.
- Add in the baking soda and spices, stirring until everything looks evenly mixed.
- Heat a large skillet (I prefer my cast iron) over medium heat. Melt a teaspoon or so of butter, enough to coat the bottom of your pan.
- Spoon batter into the pan (I like to use an ice cream scoop) making fairly small pancakes, they're fragile so it's easier to flip them if they aren't too big.
- Let the pancakes sizzle until bubbles appear and they start to dry around the edges. Flip and continue frying until both sides are golden.
Cup of Yum
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
12g
(4%)
Protein
15g
(30%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
248mg
(83%)
Sodium
849mg
(35%)
Potassium
287mg
(6%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
9890IU
(198%)
Vitamin C
2.6mg
(3%)
Calcium
118mg
(12%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 185
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 248mg | 83% |
| Sodium | 849mg | 35% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 9890IU | 198% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 118mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.