Paleo Pumpkin Pancakes

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Try making these Paleo Pumpkin Pancakes for your next fall-inspired breakfast option! Pumpkins are loaded with Vitamins A and C and are known to help boost immunity. Coconut milk offers many health benefits including reducing inflammation, fighting off bacteria, and promoting weight loss. Cinnamon is packed with antioxidants and helps improve dental hygiene. Maple syrup is a great sweetener alternative that adds both minerals and antioxidants to this recipe. Serve these pumpkin pancakes on a cozy fall morning and enjoy!

Ingredients:

  • Coconut oil for greasing skillet

  • ¾ cup canned organic pumpkin puree

  • 3 eggs, whisked

  • ⅔ cup full fat canned coconut milk

  • ¼ cup organic maple syrup

  • 1 tsp vanilla extract

  • ¼ cup tapioca flour

  • 7 tbsp coconut flour

  • 1 tsp baking soda

  • 1 tsp pumpkin pie spice

  • 1 tsp cinnamon

  • ½ tsp sea salt

  • Extra maple syrup or honey for topping

Instructions:

1) In a large bowl, mix the pumpkin puree, eggs, canned coconut milk, maple syrup, and vanilla extract.

2) In a separate bowl, combine the tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

3) Add the dry mixture to the wet mixture and combine well.

4) Grease a large skillet with coconut oil and heat over medium-high heat. Add pancake batter slowly to the skillet until you’ve created a pancake with about ½ inch of thickness. Cook each side of the pancake until golden brown.

5) Top pancakes with extra maple syrup or honey and enjoy!