Description
A paleo pumpkin pancake recipe baked in a cast iron skillet for perfect crispy edges and a soft fluffy center. This healthy pancake recipe is so perfect for chilly Fall mornings! Grain-Free, Gluten-Free, Refined-Sugar-Free, Paleo, Low Carb, Vegan, Dairy-Free.
Ingredients
- 1/4 cup almond flour
- 1 tbsp. coconut flour
- 1/2 tbsp. tapioca flour
- 1 tbsp. monk fruit
- 1/2 tsp. baking soda
- 1/2 tsp. pumpkin pie spice
- 1/8 tsp. sea salt
- 1/4 cup unsweetened coconut yogurt
- 2 tbsp. pumpkin puree
Crumb Topping:
- 1 tbsp. creamy almond butter
- 1 tsp. coconut oil, melted
- 1 1/2 tbsp almond flour
- 1/4 tsp. cinnamon
- 1 tsp. honey (sub for maple syrup if vegan)
Instructions
- Preheat the oven to 350F and prepare two 3.5″ cast iron skillets (or oven-safe ramekins) by lightly coating them with coconut oil.
- Make the crumb topping: stir all of the “crumb topping” ingredients together in a small dish and set aside.
- Combine the almond flour, coconut flour, tapioca flour, monk fruit, pumpkin pie spice, baking soda, and sea salt together in a small mixing flour. Stir well before adding the coconut yogurt and pumpkin puree. Mix until a thick batter forms.
- Fold in the paleo chocolate chips and transfer half the batter into each prepared cast iron skillet.
- Sprinkle half of the crumb topping over the batter in each skillet, very lightly pressing the crumbs into the surface of the batter.
- Bake for 10-12 minutes, until the center of the pancake comes out clean with a toothpick. Let cool for about 5 minutes, serve warm.
- (Optional) Drizzle with melted coconut butter and honey to serve.
- Category: breakfast
- Method: bake
Nutrition
- Serving Size: 1 pancake skillet
- Calories: 220
- Sugar: 4
- Fat: 16
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
Keywords: pancake skillet, pumpkin pancakes, Fall baking, healthy baking, single-serve pancake recipe, healthy breakfast, grain-free, gluten-free, vegan pancakes, refined-sugar-free, gut health