Paleo Pumpkin Pancakes
User Reviews
4.8
Paleo Pumpkin Pancakes
Description
Paleo Pumpkin Pancakes use almond butter and pumpkin puree as the base, combined with eggs, pumpkin pie spice, baking soda, and maple syrup for sweetness. Apple cider vinegar activates the baking soda to promote rise. The batter is portioned onto parchment-lined baking sheets and baked at 350ºF until golden and fluffy without the need for flipping.
The baked pancakes have a tender, moist crumb with aromatic pumpkin pie spices. The lack of grain flour makes them dense yet soft, suitable for paleo diets.
These pancakes are served warm with toppings like syrup or fruit and can be stored in the refrigerator for up to 5 days. They reheat well in a toaster. Alternatively, they can be pan-fried using a well-oiled skillet for a traditional method.
The recipe provides options to swap baking soda and vinegar for baking powder and to use sunflower seed butter instead of almond butter for nut-free variation.
Ingredients
- 1/2 cup almond butter
- 1/2 cup pumpkin puree
- 2 egg whole
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda (see notes)
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (or lemon juice)
Instructions
- Preheat your oven to 350ºF, and line a large baking sheet with parchment paper. In a large bowl, combine the almond butter, pumpkin puree, eggs, pumpkin pie spice, baking soda, and maple syrup, and stir well. Add in the vinegar, and stir again, to help it react with the baking soda.
- Use a 1/4 cup measure to scoop the batter onto the parchment-lined baking sheet. I usually can fit 6 pancakes on a half-sheet pan, but you may want to use 2 lined baking sheets if you're using smaller ones. I usually get 6 to 7 pancakes from this batch.
- Bake at 350ºF for 10-12 minutes, until the pancakes are fluffy and golden. No flipping required!
- Remove the pan from the oven and let the pancakes cool briefly, then serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days, and you can pop these in a toaster to quickly reheat again.
Notes
- Nutrition info is an estimate for about half the batch (3 to 3 1/2 pancakes).
- Sunflower seed butter may substitute almond butter for nut-free pancakes.
- For pan-fried pancakes, grease a hot skillet and cook pancakes until bubbles form, then flip to finish.
- Replace baking soda and vinegar with 1 teaspoon baking powder to simplify leavening; ensure paleo-friendly baking powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 39g | 60% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 345mg | 14% |
| Potassium | 682mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 9772IU | 195% |
| Vitamin C | 3mg | 3% |
| Calcium | 272mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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