Paleo Pumpkin Pancakes
Fluffy pumpkin pancakes perfect for breakfast on a cold morning (paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 servings
- 1 can pureed pumpkin (15 oz can)
- 2/3 cup sunflower seed butter
- 1/3 cup molasses
- 1 cup water
- 2 cups green banana flour
- 1 tsp baking soda
- 2 pinches salt
- 1 pinch ground cloves
- maple syrup (or maple butter) for serving
- coconut oil, if needed for frying pancakes
Preheat griddle to 300 degrees Fahrenheit or heat frying pan to medium-low heat.
In a mixing bowl, whisk pumpkin, sunflower seed butter, molasses, and water until an even consistency is reached. In a separate mixing bowl, combine green banana flour, baking soda, salt, and ground cloves. Mix dry ingredients.
Pour dry ingredients into wet ingredient bowl, and using a spatula, mix just until combined. Lightly coat pan/griddle with coconut oil, if needed.
Pour a few spoonfuls of pancake batter onto hot griddle/pan to form each pancake. My griddle fit 8 pancakes.
When pancakes are cooked, remove from heat. Top with maple syrup or maple butter. Serve warm.
May make in advance and reheat before serving.
Could try subbing another nut butter or (for AIP elimination phase) tigernut butter; however this recipe was only tested with sunflower seed butter.
These pancakes do not bubble the way traditional pancakes do, signaling readiness to flip. Pancakes should appear firm and be browned on the bottom before ready to flip, around 5 minutes on my griddle. These pancakes are fairly resistant to over-cooking. Recommend checking them every minute or two while you observe how they cook with your particular set-up; if you're not sure if they're done, let them cook a little longer.