These Paleo Pumpkin Pancakes with Maple Pecan Glaze can be mixed the night before, baked the next day, and served with bacon or sausage for a delicious and power packed breakfast.
No matter what diet you follow, these Paleo pumpkin pancakes with maple pecan glaze will wow your taste buds and prove that Paleo doesn’t have to be boring.
These flourless pancakes have a very cakey, dense consistency and are very filling. If you didn’t know they are Paleo, you’d likely never guess. They are absolutely delicious!
Maple Pecan Glaze: This thick and yummy glaze really is more like a spread. It makes these pancakes, so please don’t leave it out! It adds just enough sweetness for most folks, but maple syrup can be added for more sweetness if desired.
I love that these pancakes are baked; it is so much easier than standing over a skillet. Of course you can make these in a skillet like traditional pancakes, using coconut oil if following Paleo guidelines.
NOTE: Although I do have my favorite almond butters (Justin’s and Barney Butter), for this recipe, I am going to use the Kirkland almond butter sold at Costco. You can get a 27 ounce jar for around $8.00.
Make ahead: The battter can be made ahead and kept in the fridge until time for baking. The glaze can be made ahead also. I often double or triple the recipe for both so that we can enjoy these for several days in a row.
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!!!
Slightly adapted from The Detoxinista.
Amount Per Serving: Calories: 17 Total Fat: 1g Carbohydrates: 2g