Recipe- Healthy To Eat Pumpkin Pancakes With Maple Ginger Syrup

Paleo pumpkin pancakes are a delightful autumn breakfast recipe. They’re gluten-free, dairy-free, fluffy, soft, and deliciously spiced. Drizzle my homemade maple ginger syrup on top for a breakfast the whole family will love.Now that pumpkin season is in full swing, there’s been a lot of baking happening in my kitchen. From pumpkin pie to pumpkin bread, the recipes are never ending. But with the last bits of pumpkin puree left, it’s a no brainer to whip up a spiced version of my reader favorite paleo pancakes recipe.

Ingredients

Pumpkin Pancakes

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

Mapple Ginger Syrup

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.