Paleo Thick and Fluffy Pumpkin Pancakes

Thick and Fluffy Pumpkin Pancakes {Paleo, Nut Free & Dairy Free}

Every year when the leaves start turning and the weather outside starts getting cooler I start craving comfort foods that are warm and hearty as well as real, vitamin packed pumpkin. These pancakes do not disappoint! Our family has a love for a hearty breakfast once a week that we sit down together and just chat, eat and relax around the table, Sometimes breakfast is really brunch because sleeping in on a cool morning is a must. We have several pancake versions that we like. Some are crepe like, some are a little bit thicker and then for the special times we save the thick and rich pancakes like these.

Feel free to entertain your friends with these. Maybe it’s a weekend brunch spent with them or maybe you have some family coming in to town? These will hit the spot! You can serve them with scrambled spinach eggs, some uncured, pastured bacon and some fresh green juice made that morning. Everyone will go away feeling satisfied and full for hours.

We like to serve our pancakes with homemade jams, nut butters and real maple syrup. You know, the kind that actually comes from the sap of the maple tree. For me personally, I top mine with a bit of ghee since I can’t tolerate dairy and for those in my family that can tolerate dairy, they like a big dollop of real butter before they put on their toppings.

A Word About the Ingredients in These Delicious Pancakes

Organic, canned pumpkin works quite well and at this time of the year you can find it in abundance and for a lesser price. We grow organic sugar pumpkins in our garden and each year I like to roast those, scoop out the pulp, puree it and freeze it for later use. This has a bit more moisture in it than the canned version of pumpkin and so if you choose to use fresh pumpkin I would reduce the coconut milk by 1/4 cup. *If you think the batter is way too thick after all ingredients are mixed then just add a dab of coconut milk until desired consistency is reached. **However, batter should be thicker than pancake batter you may be used to.

Another ingredient in these pancakes I wanted to talk to you about is TigerNut Flour. This flour doesn’t come from a nut at all. In fact, it comes from a tuber! So if you don’t tolerate nuts like me, then you don’t need to be afraid of this flour. Also, a little of this flour goes a long way in my opinion. If you use too much in a recipe then you will have a very gritty mouth feel to your finished product. However, just the right amount adds the perfect texture and bite to a pancake like this. Don’t leave this ingredient out! It’s vital to the recipe and your bag of TigerNut flour will last you a long time! *PS stay tuned because I will be posting a sandwich bread recipe soon that uses this as one of it’s ingredients!

Lastly, please don’t leave out the cream of tartar! In using this (and adjusting some of the other ingredient ratios) I have been able to omit the use of baking powder in this recipe. That is a good thing because baking powder is not Paleo as it often has aluminum in it and is GMO because of the cornstarch it contains. I haven’t cooked with baking powder in many years.

Are you ready for the recipe? I am. I want to go make this right now because they are so mouthwatering. I hope you enjoy these and that you relish the start of the fall season!

Paleo Thick and Fluffy Pumpkin Pancakes Close Up

5.0 from 1 reviews
Thick and Fluffy Pumpkin Pancakes {Paleo}
Author: 
Recipe type: Breakfast
Serves: 16
 
These thick and fluffy pumpkin pancakes are Paleo and filled with only real ingredients from whole food. The vitamin punch you will get from the real pumpkin makes these breakfast treats a winner and a great start to your day. Serve these for brunch with friends or even bring them to a potluck and people will be asking you for more.
Ingredients
  • 9 Organic Pastured Eggs
  • ¾ C. Organic Coconut Milk (in a BPA Free can - Natural Value is a good brand)
  • 1 C. Organic Pumpkin (canned works best - if you use fresh, see notes.)
  • 2 Tlbs. Raw Local Honey
  • 2 tsp. Fresh Squeezed Organic Lemon Juice
  • ¼ tsp. Himalayan Sea Salt
  • ¼ C. TigerNut Flour (see blog post for where to buy and my favorite brand)
  • ¾ C. Coconut Flour
  • ¾ C. Tapioca Flour
  • 2 tsp. Cinnamon*
  • ½ tsp. Nutmeg*
  • ⅛ tsp. Ground Cloves*
  • *Or omit cinnamon, nutmeg and cloves and add 2.5 tsp. of Organic Pumpkin Pie Spice
  • 1 tsp. Baking Soda
  • ½ tsp. Cream Of Tartar
Instructions
  1. In a medium mixing bowl, add all the wet ingredients and whisk together until combined.
  2. In a small mixing bowl, add all the dry ingredients and stir until combined.
  3. Add the dry ingredients into the wet ingredients and whisk well until there are no lumps and all is combined.
  4. Place ¼ C. scoop (per pancake) on the griddle and with a silicone spatula flatten the batter out a bit. Let cook until browned and beginning to set in the middle.
  5. Flip pancake gently and cook on the other side until the center is fully cooked.
  6. *Because these are thicker, they take a bit longer to cook than a traditional thinner pancake. Be patient - your tummy will thank you!
  7. This recipe will make 16 delicious grain, dairy and nut free pumpkin pancakes
  8. Top with a dollop of organic ghee or real butter and add a nut butter, homemade jam or real maple syrup on top of that.
Notes
We grow organic sugar pumpkins in our garden and each year I like to roast those, scoop out the pulp, puree it and freeze it for later use. This has a bit more moisture in it than the canned version of pumpkin. If you choose to use fresh pumpkin I would reduce the coconut milk by ¼ cup. *If you think the batter is way too thick after all ingredients are mixed then just add a dab of coconut milk until desired consistency is reached. **However, batter should be thicker than pancake batter you may be used to.

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1 Comment

  1. Thank you so much for this recipe. These are absolutely delicious, and so easy to make! What a wonderfu and HEALTHY recipe with which to kick off the fall season! We made this a family experience, so everyone had a hand in making them, and everyone enjoyed eating them, too! Great fun!

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