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Pumpkin Pie Pancakes

Since I published it, Butternut Squash Pancakes has been my most popular recipe.  I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is.  It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin.  And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.

So I did.

And I made pancakes out of it.

And flavored them with pumpkin pie spice.

And topped them with buttered pecans.

And they were delicious.

Note:  If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.

Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

5.0 from 3 reviews

Pumpkin Pie Pancakes
 
Serves: 4
Ingredients
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup almond flour
  • 1/8 teaspoon kosher or sea salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup pecans
  • 2 teaspoons ghee or butter, melted
  • 1/4 teaspoon kosher or sea salt
Instructions
  1. Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
  2. aside. Chop coarsely oncey they have cooled.
  3. In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
  4. wet ingredients, mixing just enough to ensure there are no lumps.
  5. Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
  6. the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
  7. Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
  8. Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein

 


16 comments

Lisa says:

Kind of a perfect Christmas morning breakfast!

Kent Cowgill says:

Are these as hard to flip as most other paleo pancakes seem to be? I notice you say “carefully flip” as though they’re fragile and delicate.

Jan says:

Kent, they’re not fragile and delicate, but they do tend to get too brown on the bottom before the edges are set if you’re not careful. I’ve made the original recipe (which is basically all this is only with pumpkin, different spices and the buttered pecans) many, many times; you just have to be careful not to have the heat too high or get impatient and try to turn them before the edges are set.

I have some pumpkins here with a death wish.
I also have some cans of pumpkin.
I’m not a huge pumpkin fan, but PR cannot get enough pumpkin foods. I think I’ll make these for him this week!

Be says:

You know I was never a big pancake fan, but I really do enjoy these (and the butternut pancakes).

Michele says:

I’d eat that!

Alex says:

I would like these for dinner.
…and also breakfast and lunch. : D

Pumpkin Pie Pancakes are my favorite right now…I’ve been making them with coconut nut flour but they sometimes don’t fluff all the way up…I’m gonna give these almond flour ones a try! And…I have a pumpkin in the pantry just a waitin’!

Sasha says:

Going to make this recipe! The serving size says “4″…is that 4 total pancakes…or 8 pancakes (2 for each person)?

Thanks!

Jan says:

Sasha – it means the recipe makes 4 servings. How many pancakes per serving depends on how large they are; you could make 4 big pancakes (although I wouldn’t recommend it) and each pancake would be one serving. You could make 16 very small pancakes and 4 would be one serving.

That being said, 8 pancakes is probably optimal – 2 pancakes per serving.

[...] 3. Pumpkin Pie Pancakes Almond flour gets the green light on this recipe, so you’re avoiding the use of regular flour and keeping it Paleo approved. They liken this to the taste of pumpkin pie, so it’s a fun breakfast to have around the holidays or whenever you feel like having the taste of pumpkin pie without having to actually make pumpkin pie. This is a beautiful mix of Paleo friendly ingredients, and the way it all comes together with the pecans used as a garnish makes them a breakfast treat you can feel good about eating, and serving to guests. [...]

[…] Pumpkin Pie Pancakes […]

[…] found a yummy recipe from jans website and tweaked it a little to make it paleo (more on that […]

Kyle says:

These were amazing, i found the batter was pretty thick so you don’t need as much batter per pan cake. The first two i made were pretty big. Great recipe though, can’t wait to make them again.

Lisa says:

Unfortunately, these fell apart in the flipping.

Kristine says:

Great recipe, absolutely delish! We all loved them. I didn’t butter the pecans, I don’t think it really needs it. I will definitely make them again. Thanks Jan!

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