Paleo Pumpkin Pancakes with Maple Ginger Syrup
User Reviews
4.8
Paleo Pumpkin Pancakes with Maple Ginger Syrup
Description
The pancakes blend multiple gluten-free flours with pumpkin puree, eggs, almond milk, and spices to create a batter that yields fluffy, tender pancakes with a delicate pumpkin aroma. The maple ginger syrup is gently warmed with freshly grated ginger to infuse a mild spicy sweetness that complements the pancakes.
The cooking involves making small pancakes to ensure even cooking and easier flipping, resulting in nicely browned edges and a soft interior. Chopped pecans sprinkled on top add a pleasant crunch and nutty flavor that pairs well with the pumpkin and spice.
Using an electric griddle can facilitate cooking larger batches quickly, and a pancake pen helps to portion batter consistently. These pancakes serve well for breakfast or brunch and offer seasonal flavors without gluten or grain ingredients.
Ingredients
Paleo Pumpkin Pancakes
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tbsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 egg beaten, large
- 1/3 cup almond milk
- 1/2 cup pumpkin puree
- 1 tbsp honey or maple syrup
- 1 tsp white wine vinegar or apple cider vinegar
- 1 tsp vanilla extract
- ghee butter or coconut oil (to coat skillet)
- pecans to sprinkle on top, chopped
Maple Ginger Syrup
- 1 cup maple syrup
- 1 tsp ginger finely grated
Instructions
- Heat the maple syrup in a small pot on low heat. Add the grated ginger and stir together. Let warm for 15 minutes to infuse the flavors. Set aside.
- Whisk all the dry ingredients together in a bowl.
- Whisk all of the wet ingredients together in a separate bowl.
- Pour the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
- Heat a skillet or electric griddle on medium-high heat and coat with ghee, butter or coconut oil. Use a pancake pen or or ladle to spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.
Notes
- Use an electric griddle to make larger batches more efficiently.
- A pancake pen helps create evenly sized pancakes with less mess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 418mg | 17% |
| Potassium | 315mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 55g | 110% |
| Vitamin A | 5004IU | 100% |
| Vitamin C | 2mg | 2% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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