Paleo Pumpkin Spice Pancakes {For One}

Prep Time: 3 minutes

Cook Time: 12 minutes

Yield: 1 serving

Ingredients

• 1 large egg
• 1/4 cup pumpkin puree (homemade or canned)
• 2 tablespoons plain, unsweetened almond milk (or any kind of milk you like)
• 1 teaspoon pure vanilla extract
• 1/2 packet stevia (about 1/4 teaspoon powdered stevia)
• 3 tablespoons almond meal
• 1 teaspoon coconut flour
• 3/4 teaspoon pumpkin pie spice mix (or 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger)
• 1/8 teaspoon baking powder
• 1 pinch sea salt
• A little butter or coconut oil for frying
• 2-3 tablespoons Paleo Salted Coconut Caramel Sauce, for topping
• 1 tablespoon chopped walnuts, for topping

Instructions

1. Whisk together the egg, pumpkin puree, milk, vanilla, and stevia in a medium bowl; whisk in all remaining ingredients (except the butter or coconut oil for frying and the toppings) until smooth, then let the batter sit for 2 minutes.
2. Meanwhile, heat a medium nonstick skillet over medium heat. Once hot, add a bit of butter or coconut oil and swirl it around the skillet.
3. Add batter by the spoonful (I make my pancakes on the smaller side – about 2 to 3 tablespoons of batter each), and spread each pancake out slightly. (Work in batches so you don’t crowd the pan.)
4. Cook until golden on the first side, then flip and cook until golden on the second side. Transfer the cooked pancakes to a plate and cook the remaining batter the same way.
5. Serve warm, topped with Paleo Salted Coconut Caramel Sauce and chopped walnuts.

Notes

My Tip for Making Perfect Pancakes: I start out with the pan over medium heat; once hot, I add a little bit of butter or oil and spread it around. Then I add the batter and once it’s in the pan, immediately turn the heat down just a touch. Cook the pancakes until golden on both sides (flipping once), then wipe out the skillet, turn the heat back up to medium, and repeat the entire process with the next batch of batter.