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Low-Carb Paleo Pumpkin Spice Pancakes

Low-Carb Paleo Pumpkin Spice Pancakes

Pumpkin spice pancakes recipe & content provided by Bare Nutrition Health

Pumpkin spice is more than fall’s most beloved flavor trend. Done right, pumpkin recipes are packed with powerful nutrients like vitamin C and beta carotene, plus a rich, satisfying flavor you can’t find in summer squashes. As the weather turns colder, these pumpkin spice pancakes are perfect for getting a healthy dose of immune-boosting antioxidants and vitamins.

Related: Paleo Pumpkin Fudge

Unlike conventional pancakes with sugar and flour, these pumpkin spice pancakes swap in plenty of healthy fats, fiber, and protein to keep you satisfied all morning long. Your short stack gets a luscious upgrade from sweet whipped coconut cream (also perfect for dolloping on all your favorite paleo desserts).

Make pumpkin spice pancakes for a cozy breakfast in bed with a warm golden milk latte, or make ahead for meal prep and gently reheat them when you’re rushed in the morning. Get your pumpkin spice fix without the sugar crash!

These paleo pumpkin spice pancakes packs warm spices and real pumpkin into fluffy cakes with no gluten, dairy, or grains. Perfect for a low-carb breakfast!

Paleo Pumpkin Spice Pancakes

Start to Finish: 25 minutes

Pancake ingredients:

  • 1/4 cup Coconut oil or grass fed ghee, plus more for cooking
  • 1/2 cup full-fat canned coconut milk (BPA-free)
  • 3 eggs
  • 3 tablespoons pumpkin puree
  • 1/4 cup coconut flour
  • 1 tablespoon vanilla collagen peptides
  • 1 teaspoon paleo baking powder
  • 1 teaspoon ceylon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • Optional: liquid stevia to taste

Coconut whipped cream ingredients:

  • 1 can full-fat coconut milk (BPA-free, refrigerated for at least 24 hours)
  • 1-2 drops liquid stevia
  • 1 tablespoon vanilla collagen peptides

Instructions:

  1. Prepare coconut whipped cream first. Open your can of chilled coconut milk and carefully spoon out the solid coconut cream that has separated at the top. Add to a chilled mixing bowl with remaining ingredients and whip vigorously with a whisk or hand mixer until light and fluffy. Store in the refrigerator until ready to use.
  2. Prepare pancakes: In a mixing bowl, combine coconut oil, coconut milk, eggs, pumpkin, and sweetener.
  3. In a separate bowl, mix remaining dry ingredients.
  4. Add the dry ingredients to the egg mixture and blend in slowly.
  5. Heat a pan or griddle with about 1/2 tablespoon of coconut oil or ghee and swirl to coat the pan. Spoon batter onto the pan to cook. Wait about 2 minutes before flipping, and flip when batter begins to bubble.
  6. Remove from pan and continue cooking pancakes until batter is finished.
  7. Serve pancakes with a dollop of coconut whipped cream.

Serves: 10

Nutritional Information (Per pancake, with 1 tablespoon of whipped cream):

  • Calories: 270
  • Fat: 13g
  • Saturated Fat 10.9g
  • Protein: 4.8g
  • Total Carbs: 4.4g
  • Fiber: 1.3g
  • Sugars: 1.2g
  • Net Carbs: 3.1g
  • Sodium 107.5 mg

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