Downshiftology · by Lisa Bryan★ 4.8 (38)
Paleo Pumpkin Pancakes with Maple Ginger Syrup
NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 24%
CARBS 79G62% OF CAL
5G FIBER18G OTHER56G TOTAL SUGAR
FAT 17G31% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy paleo pumpkin pancakes served with maple ginger syrup. A fall-inspired breakfast that is gluten-free and grain-free.
mainamericanbaked good🍳 skilletgluten freepaleovegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 25M
CAL 25%·PRO 24%
CARBS 79G62% OF CAL
5G FIBER18G OTHER56G TOTAL SUGAR
FAT 17G31% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 395mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 518mg
- Calcium
- 198mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.