Cinnamon Pumpkin Pancakes
Serves 2
Pureed pumpkin with a hint of cinnamon make these grain free pancakes a decadent breakfast option. Serve with real maple syrup, or just eat plain as a snack; either way, you are sure to love them! 
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 very ripe bananas, peeled
  2. 3 eggs
  3. 1/2 cup pumpkin puree
  4. 1 tsp cinnamon
  5. 1/4 tsp sea salt
  6. 2 Tbs coconut oil
  1. Beat the bananas, eggs, pumpkin, cinnamon and salt in a mixing bowl until well combined.
  2. Heat a cast iron skillet or griddle over medium high heat, and add the coconut oil.
  3. Drop the batter by the spoonful onto the skillet and cook until browned on both sides.
  4. Make 4 pancakes - each serving is 2 pancakes
Nutrition Information per serving
  1. Serves 2
  2. Calories 340
  3. Total Fat 20.8g
  4. Total Carbohydrates 33.4g
  5. Dietary Fiber 5.4g
  6. Sugars 17g
  7. Protein 10.2g
If you want more recipes like this one, take a gander at my new Paleo Comfort Cookbook!