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Before leaving Florida, Kyle and I went a tad bit crazy with our diets. From nightly bottles of wine to greasy fast food delivered straight to our door (I miss you, Uber Eats), it was… um, bad. So, as soon as we arrived in Missouri, we bought an amazing Paleo cookbook and vowed to clean up our diets. The cookbook is called Practical Paleo. Like the title implies, its recipes are actually practical. You won’t find recipes with more than 10 ingredients, and although everything may not turn out as pretty as the pictures, every recipe we’ve tried has been downright delicious. These paleo pumpkin pancakes are low calorie and free of glutens, grains, legumes, dairy, and refined sugar. They’re also pretty darn tasty, both with and without syrup.
Fall is my favorite season, so I jump at the opportunity to make pumpkin anything. Since y’all loved my homemade oatmeal bars a few years ago, I wanted to share another time-saving, seasonal breakfast option. These can be frozen, so this paleo pumpkin pancakes recipe is great for morning meal prep. Since I’m pretty confident you’ll want to make these weekend after weekend (like we do), you can save/share/print the below recipe card for easy keeping.
Paleo Pumpkin Pancakes (Adapted from Practical Paleo)
As you’ll see above, the batter doesn’t look like much. However, it’ll easily yield at least 8 medium-sized pancakes. If you have trouble finding pumpkin pie spice, it’s available for under $3 on Amazon. Other than that, all the ingredients are inexpensive and can be easily located in your grocery store.
If you tried these paleo pumpkin pancakes, what did you think? Are you as obsessed as I am? Please feel free to share any comments, questions, or concerns (I sound like an HR department) in the comments section!