Breakfast

Paleo Fluffy Pumpkin Pancakes is for Breakfast.

Paleo Fluffy Pumpkin Pancakes takes several minutes to prepare.

Paleo Fluffy Pumpkin Pancakes takes several minutes to cook.

Paleo Fluffy Pumpkin Pancakes makes 12 servings.

The ingredients for Paleo Fluffy Pumpkin Pancakes are:

4 eggs, room temperature
1 cup half & half or coconut milk (full fat)
2 teaspoons vanilla extract
1 tablespoon honey
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
coconut oil or butter, for frying (optional if using non-stick pan or griddle)

Here is how you make Paleo Fluffy Pumpkin Pancakes:

In a small bowl, beat eggs vigorously until frothy, about 2 minutes. (There?s your exercise.) Mix in milk, vanilla, and honey.In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).Stir 3/4 of the wet mixture into the dry until the coconut flour is incorporated. Allow to sit for 3-5 minutes. Batter should be really thick, like brownie batter. If it is nice and thick, add the rest of the wet ingredients. (I used all of the wet ingredients. I think this step is to allow for coconut flour that might have adsorbed moisture during storage.)While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.Serving Size:?Makes 12 small but filling pancakes

The nutritional information for Paleo Fluffy Pumpkin Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 57.3

• Total Fat: 2.6 g
• Cholesterol: 61.7 mg
• Sodium: 324.6 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 2.0 g
• Protein: 3.1 g

The dietary needs meet for Paleo Fluffy Pumpkin Pancakes is Gluten Free