Pumpkin Spice Paleo Pancakes (Dairy Free, Gluten Free)

I love me some paleo pancakes. I’ve become an expert because my son Jack loves them too. Always playing around with flour combinations and flavors. It’s fall… so Pumpkin Spice! YES! These paleo pumpkin spice pancakes are totally legit.

Flour Mix

In my opinion, the almond meal only recipes fall flat. The addition of cassava flour adds texture to these and they cook up easily and delicious. The trick with pancakes is to combine the wet and dry ingredients in the last moments for nice fluffy pancakes. These pumpkin spice paleo pancakes are it!

Also, always cook them over a pre-heated skillet, preferably cast iron!

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Pumpkin Spice Paleo Pancakes

Delicious pumpkin spice pancakes

  • Author: Cristina Curp
  • Cook Time: 15
  • Total Time: 20

Ingredients

  1. 1/4 cup nut milk (I used cashew milk)
  2. 2  large eggs
  3. 1/2 tsp Honey (or preferred liquid sweetener)
  4. 1 tsp vanilla extract
  5. 1 tsp apple cider vinegar
  6. 1/2 cup fine ground blanched almond meal
  7. 3 level tbsp Otto’s Cassava Flour
  8. 1/4 tsp salt
  9. 1 tsp baking soda

Pumpkin Spice Seasoning (optional, leave out for plain pancakes)

  1. 1/2 tsp cinnamon
  2. 1/2 tsp ground ginger
  3. 1/4 tsp nutmeg

Other

  • Tin Star Brown Butter Ghee for cooking
  • 1/4 cup chopped pecans (optional)

For topping

  • Extra pecans
  • 1 tsp Tin Star Brown Butter Ghee
  • 1/2 tsp Honey Drizzle on top (Or maple syrup)

Instructions

You will need two bowls, a spatula and a griddle or skillet.

  1. In one bowl, add all the wet ingredients (eggs, milk, honey, vanilla, vinegar). Whisk to combine. Don’t over mix.
  2. In another bowl whisk together the dry ingredients, except the pecans.
  3. Add the dry ingredients to the wet and mix with a spatula to combine.
  4. Fold in the chopped pecans, if you’re using them.
  5. Heat the skillet or griddle on medium-high heat.
  6. Drop a little ghee down, use a 1/4 cup scoop to drop the pancake batter.
  7. Will make 4 medium pancakes.
  8. Pour batter, once the edges are cooked and there are little bubbles, gently flip the pancake. Cook for another 1-3 minutes.
  9. I usually cook my pancakes in a 6″ skillet, one at a time so I don’t mess them up.
  10. Stack, top with extra ghee, pecans and or honey or maple.
  11. Enjoy!

Notes

  • If you need eight pancakes, I would make two batches instead of doubling the batter if you want 8 pancakes because the cassava flour does not duplicate well in recipes.

2 Replies to “Pumpkin Spice Paleo Pancakes (Dairy Free, Gluten Free)”

  1. I missed the part about the vinegar. I don’t see the measurements for that or vanilla. It’s only listed in the instructions. Making this right now so I winged it.

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