Paleo Pumpkin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy pancakes made with pumpkin, coconut flour, and warm spices, sweetened with maple syrup. A filling fall breakfast that works for paleo diets and is naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup organic pumpkin puree (canned or homemade)
- 2/3 cup full fat canned coconut milk*
- 3 eggs
- 1/4 cup pure maple syrup (plus more for serving if desired)
- 1 tsp pure vanilla extract
- 1/4 cup + 3 tablespoons coconut flour
- 1/4 cup tapioca flour
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- pinch salt
- coconut oil (to coat skillet)
- Optional chopped pecans for topping
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 319mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.