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
- ¼ cup pumpkin puree (homemade or canned)
- 2 tablespoons plain, unsweetened almond milk (or any kind of milk you like)
- 1 teaspoon pure vanilla extract
- ½ packet stevia (about ¼ teaspoon powdered stevia)
- 3 tablespoons almond meal
- 1 teaspoon coconut flour
- ¾ teaspoon pumpkin pie spice mix (or ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger)
- ⅛ 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.
Valynn | Vanillyn says
I have a small amount of leftover pumpkin puree which I have no idea what to do with. Now I see that this incredible pancake FOR ONE recipe seems perfect to use it up! :)
Laura (Tutti Dolci) says
Scrumptious pancakes, I love the caramel sauce topping!
These look incredible, Faith! I want everything you make and your ability to take photos! You amaze me! :)
They look delicious! A very interesting combination of ingredients.
Interesting! I didn’t realize you could use sugar subs on paleo! I’m doing Whole30 (on day 14) and you can’t have any form of sugar (real or a sub including honey and agave). I feel great but I want a cookie ;). The pancakes look perfect. I love pumpkin
Erica, I give you so much credit for doing the Whole30…I’ve been wanting to do it myself! I don’t know about all sugar subs being paleo-friendly (and of course strict paleos probably don’t eat any sugar, even from natural, unprocessed sources), but coconut palm sugar, honey, and maple syrup are a few of my favorite paleo-friendly sweeteners.
I’m interested to hear your thoughts about the Whole30 when you’re finished – you’re awesome!!