Golden Paleo Pumpkin Pancakes are pretty much the coziest way to kick off a day…and they are healthy to boot! Full of nutrient dense ingredients like anti-inflammatory promoting turmeric and vitamin C rich pumpkin, these pancakes are naturally sweetened with banana, nut-free, gluten free, dairy-free and are going to warm you up heart and soul.
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People often ask me where I get my recipe ideas and inspiration. And the God’s honest truth is…my life. My crazy busy, often scattered and unorganized, flying-by-the-seat-of-my-pants-more-often-than-I want-to-admit life. I cook recipes that speak to you…because I am you.
I am just an everyday mama trying to feed her family right. And not live in the kitchen while I do it. I don’t gourmet. Or fancy. Just delicious, healthy and most definitely easy.
This recipe was born one Thursday morning when I didn’t have a whole lot going on in the kitchen in terms of ingredients and was barely two sips into my coffee before the hungry calls of my offspring started to call.
“What’s for breakfast? Please tell me it’s pancakes!,” Alice said, way more awake and ready to face the day than me.
“Hmmmm. Good question,” I said, slowly sipping my coffee, poking through the cupboards and fridge. We had plowed through most of my weekly food prep and groceries by this point in the week, so it was slim pickings. I was just thinking if I could convince her to eat scrambled eggs yet again when a can of pumpkin in the fridge caught my eye.
“Mmmmmm. Nothing says fall like something warm and pumpkin,” I thought to myself. A recipe was taking form. As I opened my spice cupboard, my jar of turmeric was the first thing to jump out at me (like, it literally fell out and I had to catch it before it shattered everywhere and covered my kitchen in yellow). I remembered then that my blogging pal, Robyn, had recently shared a recipes for one-bowl golden glow turmeric flourless muffins a few days before and the foundation for that morning’s breakfast and this recipe took form.
It’s no secret that I love adding veggies into all the food. Veggie-loading my family-friendly recipes has kind of become a thing I am known to do and what many of you come to me looking for. And while pumpkin is technically a fruit and not a veggie, it has some serious plant goodness that needs to be celebrated and also makes it a must for adding into fall recipes.
Not only is pumpkin the star of pretty much everything fall-flavored or scented (sorry apple), but it is chock full of vitamin C! Yep, glorious vitamin C that we all want to get more of in order to help our immune systems stay strong and kicking! And not only that, but pumpkin is loaded with potassium and fiber. Two more things we definitely want to be serving plenty of to our families.
Okay, okay. So you are on board for the pumpkin. Great! But are you wondering why I added turmeric?
Guys, turmeric is AWESOME! Not only does it give these beautiful pancakes a cozy warm golden color, but it too is great for your immune system and overall health! Turmeric is an ancient spice known for its amazing natural anti-inflammatory proprieties. It’s been in use for thousands of years and is something I always try to add into our lives and meals!
Have I convinced you to make this recipe yet? Oh good! Let’s get flipping!
Love pumpkin? Try Instant Pot Paleo Pumpkin Chili and
Pumpkin Breakfast Soufflé.
Golden Paleo Pumpkin Pancakes
Golden Paleo Pumpkin Pancakes are pretty much the coziest way to kick off a day…and they are healthy to boot! Full of nutrient dense ingredients like anti-inflammatory promoting turmeric and vitamin C rich pumpkin, these pancakes are naturally sweetened with banana, gluten free, dairy-free and are going to warm you up heart and soul.
ingredients:
- 1 very ripe banana
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 1/2 cup coconut flour
- 4 eggs
- cooking oil of choice
instructions
- Put all ingredients except cooking oil into a blender.
- Blend, stopping to scrape the sides down to make sure everything is well combined. Let the batter rest for a few minutes so that the coconut flour can absorb the liquid.
- Heat a skillet over medium heat and add a little cooking oil.
- Once hot, pour batter into pancakes that are about 2-3 inches in diameter to make flipping easier.
- Cook for a minute or two and then flip each pancake.
- Enjoy warm topped with maple syrup, honey or your favorite fresh fruit!
Comments
This was a bust so flaky. If I add baking soda maybe can I use the rest of the batter for muffins? So
Wanted to love these but consistency didn’t work for me. I did use only egg whites since that’s all I had
I’m sorry to hear they didn’t work out! Maybe try them again with whole eggs, as that simple little sub can greatly change how a recipe turns out!
Can I bake them as muffins instead of pancakes?
I can’t say that I’ve tried! They might work!
Would a different kind of flour work? Don’t have coconut, but lots of regular, or oats…
I made waffles with this recipe- used sweet potato purée (all I had) and they turned out great! Trying the recipe tomorrow with pumpkin (have some leftover from Thanksgiving) and I’m sure they’ll turn out great. Also, I make a big batch a freeze them.
Doesn’t work with flax eggs. It was like dough instead of being pourable. They didn’t seem to cook in middle. Even tried in oven. Still tasty though. Now to make you play doh!
Great healthy recipe but too much turmeric for my taste and for my kids taste. I’d put only 1/2 teaspoon at most.