Easy Paleo Pumpkin Pancakes with Maple Ginger Syrup and Pecans
These pancakes are moist and fluffy, bursting with pumpkin flavor and warm spices, topped with a sweet maple ginger syrup and crunchy pecans.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Skillet
- Saucepan
Ingredients
Pancake Ingredients
- 1 cup Pumpkin Puree Adds moisture and natural sweetness.
- 1 cup Almond Flour Gluten-free base for the pancakes.
- 1 cup Coconut Milk Provides creaminess and moisture.
- 2 large Eggs Binds ingredients and adds fluffiness.
- 1 teaspoon Baking Powder Leavening agent for fluffiness.
- 1 teaspoon Cinnamon Adds warm spice flavor.
- 0.5 teaspoon Ginger Powder Provides a zesty kick.
- 0.25 cup Maple Syrup Natural sweetener for the syrup.
- 0.5 cup Pecans Adds crunch and flavor.
- 1 pinch Sea Salt Enhances flavors.
Instructions
- Gather all ingredients for a smooth cooking process.
- In a large mixing bowl, combine pumpkin puree, coconut milk, and eggs. Whisk until smooth.
- In a separate bowl, mix almond flour, baking powder, cinnamon, ginger powder, and sea salt.
- Gradually add dry mixture to wet mixture, stirring gently until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about a quarter cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip.
- Cook the other side until golden brown. Repeat with remaining batter.
- In a small saucepan, combine maple syrup and ginger powder over low heat until warmed.
- Stack pancakes on a plate, drizzle with maple ginger syrup, and sprinkle with pecans.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.