Paleo Pumpkin Nut Pancakes


Guess what I did on Sunday?  I said goodbye to summer!  (Ignoring the fact that it was a high of 89 that day.) I made pumpkin pancakes and busted out my fall decorations.  Yep. Three days early. I just couldn’t wait.  Fall just puts a smile on my face. Pumpkin everything, cute outfits, and fall colored Peanut M&Ms make me so happy! 

I went shopping on Saturday, looking for a new bathing suit for a bachelorette trip I have coming up this weekend for a good friend. Some medication I’ve been taking has a weight gain side effects (yippee!), so my bathing suits are little snug on me, and they just aren’t comfortable. I always like to be comfortable.  I should have known that a new bathing suit would be hard to find this time of year.  Every store had their Fall Collection featured on their floor, which of course got me excited for what was to come, but their swim suits were shoved in their sale rack in the back corner.  And there was nothing to choose from. The only bottoms they had left were extra small (because who can really fit into that size?), and large tops. I need a small top, and large bottom. I ended up finding a cute top, in my size, at Target on sale for $10. Can’t beat that! And I might be stuck with wearing my tight bottoms. So, the point of that story was that while I was out shopping, I noticed Fall everything, and it got me excited. So, I took out my fall decorations that evening, ran to Trader Joe’s for some canned pumpkin, and waited for the fun to begin in the morning!

Paleo Pumpkin Nut Pancakes

what you need:  (serves 1-2)

  • ½ cup pumpkin
  • 3 eggs
  • ¼ cup coconut flour
  • ½ cup almond vanilla almond milk
  • ½ teaspoon pumpkin spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon coconut oil
  • ¼ cup baking walnuts (or you can crush larger ones)

what you do:

  1. Beat together pumpkin and 3 eggs, in a mixing bowel, until completely mixed.
  2. Add coconut flour and almond milk, stir until smooth.
  3. Add pumpkin seasoning, cinnamon, and nutmeg, stir together.
  4. Heat ½ tablespoon of coconut oil in a medium size skillet.  Once the skillet is hot, pour 3-4 pancake sized of your mix onto the skillet.  Let sit for 5 minutes and sprinkle some baking walnuts on top of the pancakes.
  5. Once the bottom is completely cooked (about 8-10 minutes) flip the pancake, and cook for another 3-5 minutes.  Remove from heat, and repeat one more time.  (Batter will make 5-7 pancakes, depending on your size)
  6. Pairs well with pure maple syrup. Enjoy! 🙂







One thought on “Paleo Pumpkin Nut Pancakes

  1. Pingback: Pumpkin Almond Butter | live, love, & eat ice cream

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