I can’t imagine a holiday dinner without turkey and all the trimmings. Not just for Thanksgiving; we don’t eat pork (so ham is out of the question), and Christmas calls for a big turkey dinner as well. We don’t mind.
Actually, we love it so much, we usually make one other full turkey dinner in late winter/early spring just for the heck of it. Creatures of habit, we are.
Similarly, Thanksgiving brunch always means a pumpkin treat will be on the menu. That is just how it goes, and it’s something everyone looks forward to.
Last year it was pumpkin spice waffles, this year it’s going to be these pancakes, which aren’t just any pumpkin spice pancakes. Being refined-sugar-free, they’re a bit healthier than your average pancake. They’re also dairy-free, grain-free, and gluten-free, so hopefully many with special dietary concerns can also indulge in them.
For something really special, my Paleo Salted Coconut Caramel Sauce and a little sprinkling of walnuts is perfect for topping these pancakes. Honey, coconut, maple syrup, applesauce, butter, etc. would also be fabulous. Or make a pancake station and put out a number of toppings so people can customize.
I made this recipe to serve one so it is super easy to adjust to feed however many people you’re cooking for. Or if it’s just you on a Saturday morning and you feel like whipping up a batch, that works too.
- 1 large egg
- 1/4 cup pumpkin puree (homemade or canned)
- 2 tablespoons plain, unsweetened almond milk (or any kind of milk you like)
- 1 teaspoon pure vanilla extract
- 1/2 packet stevia (about 1/4 teaspoon powdered stevia)
- 3 tablespoons almond meal
- 1 teaspoon coconut flour
- 3/4 teaspoon pumpkin pie spice mix (or 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger)
- 1/8 teaspoon baking powder
- 1 pinch sea salt
- A little ghee or coconut oil for frying
- 2-3 tablespoons Paleo Salted Coconut Caramel Sauce, for topping
- 1 tablespoon chopped walnuts, for topping
- Whisk together the egg, pumpkin puree, milk, vanilla, and stevia in a medium bowl; whisk in all remaining ingredients (except the butter or coconut oil for frying and the toppings) until smooth, then let the batter sit for 2 minutes.
- Meanwhile, heat a medium nonstick skillet over medium heat. Once hot, add a bit of ghee or coconut oil and swirl it around the skillet.
- Add batter by the spoonful (I make my pancakes on the smaller side – about 2 to 3 tablespoons of batter each), and spread each pancake out slightly. (Work in batches so you don’t crowd the pan.)
- Cook until golden on the first side, then flip and cook until golden on the second side. Transfer the cooked pancakes to a plate and cook the remaining batter the same way.
- Serve warm, topped with Paleo Salted Coconut Caramel Sauce and chopped walnuts.
My Trick for Making Perfect Pancakes: I start out with the pan over medium heat; once hot, I add a little bit of butter or oil and spread it around. Then I add the batter and once it’s in the pan, immediately turn the heat down just a touch. Cook the pancakes until golden on both sides (flipping once), then wipe out the skillet, turn the heat back up to medium, and repeat the entire process with the next batch of batter.