Wow, this recipe is a winner!
Grain-free, low-sugar impact Paleo nutrition meets the gorgeous flavors of fall. Unlike other gluten-free pancake recipes, these turn out light and fluffy.
The addition of pumpkin means extra fiber and vitamins, while the almond flour brings plenty of healthy fats and a protein boost of its own. Believe me when I say you need these RIGHT NOW.
Pumpkin Spice Paleo Pancakes
October 3, 2017
These light and fluffy gluten-free, dairy-free pancakes are full of incredible pumpkin spice flavor and healthy Paleo nutrition for the perfect fall breakfast!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 15 mins
- Yields: 7 5-inch pancakes
1Whisk almond flour, baking soda, cinnamon, cloves, monk fruit, and the pinch of sea salt together in a medium mixing bowl until there's no lumps.
2In a small mixing bowl, whisk together the eggs, pumpkin, water, and vanilla extract.
3Add the liquid ingredients to the dry ingredients and whisk together until thoroughly mixed.
4Preheat a lightly oiled nonstick pan over medium-low heat.
5Drop batter by 2 tablespoonfuls onto the prepared pan, and cook until pancakes are golden brown and edges are dry, about 3-4 minutes.
6Flip and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.
7Serve your pancakes with full-fat coconut or Greek yogurt and a sprinkling of cacao nibs or chopped nuts.
*Only if you don’t have an egg intolerance
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