I know not everyone goes pumpkin crazy when fall hits…. but I do!  So I hope you don’t mind one more pumpkin recipe  🙂
 
 
This recipe is my pumpkin-fied version of my Three-Ingredient Paleo Pancakes, which are constantly in rotation for “breakfast for dinner” at our house.  If you’re not a pumpkin fan, I highly recommend that recipe- which uses bananas!

I love the warm, spicy, pumpkin pie flavor to these pancakes, and how easy they are to make!  Just top with a quality maple syrup, a little grass-fed butter, and the perfect breakfast is served.  I highly recommend baking up a little Foolproof Oven Bacon while your pancakes cook!
 
Hope you enjoy!
 

PS~ Don’t forget to check out my amazing friend’s jewelry line, Cowgirls&Indians.  We currently have a giveaway happening over on Instagram, so head over for details!  Link is to the right!  & Check out her etsy shop while you’re at it:  http://www.etsy.com/shop/mackenzybailey

Print Recipe

Easy Pumpkin Pancakes (Paleo)

Servings: 6
Calories: 154kcal

Ingredients

  • 6 eggs
  • 3/4 cup almond flour
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • (coconut oil or butter, for greasing)

Instructions

  • In a medium bowl, mash together the pumpkin and eggs.  Add the almond flour & pumpkin pie spice, and stir until smooth.
  • Grease a large skillet or griddle with fat of your choice.
  • Heat the pan to medium heat, and add the batter in 1/3 cup scoops.
  • Allow each pancake to cook for a couple of minutes; until little bubbles form around the edges and/or the bottom looks lightly browned.
  • Flip, and continue cooking for about one minute (or until firm).
  • Repeat until the batter is gone, top with maple syrup, & enjoy!

Notes

*Serves 2 to 3 people.  Feel free to double or half the recipe!

Nutrition

Calories: 154kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg

Filed   breakfast