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Paleo Pumpkin Pancakes with Maple Ginger Syrup Recipe

Name: Paleo Pumpkin Pancakes with Maple Ginger Syrup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Downshiftology

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.

Ingredients

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

Method

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.

Whisk all the dry ingredients together in a bowl.

Whisk all of the wet ingredients together in a separate bowl.

Pour the wet ingredients to the dry ingredients and stir together until you have a smooth batter.

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.

Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.

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