These easy to make, healthy Paleo pumpkin pancakes are so yummy, your whole family will love them (even if they don’t follow the Paleo diet).
These pumpkin pancakes are Paleo
Years ago, Zane and I followed the Paleo diet. In the process, we found some great recipes that we still love even though we are not practicing Paleo eating. These pumpkin pancakes are one of the favorite recipes that we still eat today. We love having a pancake option that has no flour and no white sugar. They are delicious to boot!!!
Maple pecan butter tops these yummy pancakes.
Instead of drowning these pancakes in maple syrup, we make homemade nut butter using pecans. This nut butter is SO delicious, and it pairs perfectly with the pumpkin pancakes. Don’t be tempted to skip this step; this pecan butter MAKES these pancakes!!
Watch me make these for my family.
In this short video, you can see how easy it is to whip up these healthy, yummy paleo pancakes. I’ve done this so many times, I could make these in my sleep!
These Paleo pancakes are oven-baked.
My favorite way to make these pancakes is in the oven. It is quick, easy, and makes a whole bath at one time. Baking them is so much easier than standing over a skillet. If you prefer, you can make these in a skillet like traditional pancakes, using coconut oil if following Paleo guidelines.
How to make paleo pancakes ahead.
The batter can be made ahead and kept in the fridge a day ahead. I like to make a big batch of pancakes, store them in the fridge (parchment paper in between), and microwave what we need each morning. The maple pecan butter can be made ahead and kept in the fridge in an airtight container for several days.
I’d love to hear from you if you try these or if you have anything to share. Thanks so much for stopping by! Be blessed, and stay savvy!!!
- 1/2 cup almond butter
- 1/2 cup pumpkin canned pumpkin (not pie filling)
- 2 whole eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- MAPLE PECAN BUTTER:
- 3/4 cup pecans
- 1/4 cup pure maple syrup
- 2 Tablespoons coconut oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Preheat oven to 350 F.
- Line a large baking sheet with parchment paper.
- In medium bowl, place almond butter and pumpkin.
- In small bowl, whisk eggs, vanilla, and honey.
- In small bowl, mix pumpkin pie spice and baking soda.
- Pour all ingredients into medium bowl with almond butter & pumpkin.
- Mix with a hand mixer until smooth.
- Scoop batter with a 1/4 cup measure, placing evenly on parchment.
- Bake for 10 minutes or until puffy and no longer wet on the surface.
- Serve with pure maple syrup or homemade maple pecan glaze.
- MAPLE PECAN BUTTER:
- Place all ingredients into blender or food processor.
- Blend until smooth and creamy.
- Spread on top of pancakes.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 270Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 47mgSodium 118mgCarbohydrates 18gFiber 4gSugar 12gProtein 6g