Paleo Pumpkin Pancakes with Maple Ginger Syrup
These paleo pumpkin pancakes are super light and fluffy. And the maple syrup is kicked up a notch with some freshly grated ginger for the perfect autumn breakfast.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tbsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs (beaten)
- 1/3 cup almond milk ()
- 1/2 cup pumpkin puree
- 1 tbsp honey (or maple syrup)
- 1 tsp white wine vinegar (or apple cider vinegar)
- 1 tsp vanilla extract
- ghee (butter or coconut oil (to coat skillet))
- chopped pecans (to sprinkle on top)
- 1 cup maple syrup
- 1 tsp finely grated ginger
Instructions
- 1
Heat the maple syrup in a small pot on low heat. Add the grated ginger and stir together. Let warm for 15 minutes to infuse the flavors. Set aside.
- 2
Whisk all the dry ingredients together in a bowl.
- 3
Whisk all of the wet ingredients together in a separate bowl.
- 4
Pour the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
- 5
Heat a skillet or electric griddle on medium-high heat and coat with ghee, butter or coconut oil. Use a pancake pen or or ladle to spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- 6
Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.