It’s no secret that almost all kids love pancakes. My kiddos are no exception. Creating a recipe that would fit our eating style wasn’t the hard part. Trying to find time to make them and clean up the mess was the hard part. Cooking 2-3 pancakes at a time. It took forever!!! I knew if I want to fill the bellies of my kiddos and satisfy their breakfast desires, I would need to think outside the box. That’s when I decided to try the sheet pan.
I can’t believe it took me this long to try this pancake method. The pancakes turned out light and fluffy. No mess! I wish I could say the “no mess” is the best part, but it’s not. The thing that makes this recipe the perfect pancake is that it’s made with all real, clean ingredients. Raising a child that lives with type one diabetes, it’s important to make sure I create meals that will nourish the gut, control the blood sugar and fuel the body.
How to Make Pumpkin Pancakes
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this recipe for pumpkin pancakes:
Mix the Wet Ingredients
Stir the milk, pumpkin, egg, oil, vanilla n a bowl until they’re well-combined.
Mix the Dry Ingredients
Whisk the almond flour, tapioca starch, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl.
Cook the Pancakes
Add the flour mixture to the pumpkin mixture and whisk until just-blended. Pour batter on well spayed baking sheet and spread evenly. Heat oven to 450 degrees for 15 minutes
Canned vs. Fresh Pumpkin
This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins.
Pumpkin Pancake Additions
Optional mix-ins include semisweet or white chocolate chips, chopped walnuts, or chopped pecans. You could substitute pumpkin pie spice for allspice, cinnamon, and ginger.
Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor.
Can You Freeze Pumpkin Pancakes?
Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven.
Lookin for more amazing paleo recipes?
Try my Almond Chocolate Mini Donuts
Paleo Sheet Pan Pancakes {Gluten-Free, Dairy-Free}
Make delicious, fluffy pancakes without the mess and made from scratch! These paleo pancakes don’t disappoint!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 12 1x
- Category: breakfast
- Method: baking
- Diet: Diabetic
Ingredients
- 1 3/4 cup blanched almond flour
- 1/2 cup Tapioca flour
- 3 Large eggs at room temperature
- 3/4 cup pumpkin puree’
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 Tbsp pumpkin pie spice
- 1/4 cup unsweetened almond milk
- 3 Tbsp coconut oil, refined
- 1/2 cup coconut palm sugar
- 2 tsp vanilla extract
Instructions
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Preheat your oven to 450 degrees. Spray your sheet pan well with cooking spray to avoid sticking.
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In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
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In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
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Stir the dry mixture into the wet until a thick batter forms. Pour the batter into the sheet pan and spread evenly.
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Place sheet pan into oven and bake for 15 minutes
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Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
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To cook from frozen, you can put them in a toaster oven or microwave. I useEnjoy!
Notes
I used a cookie cutter that was pumpkin shaped to make my pumpkin pancakes. You can also serve them in squares or other shapes. Place the excess cake into a covered dish and enjoy later!
Nutrition
- Serving Size: 12
- Calories: 175g
- Sugar: 6.6g
- Sodium: 177g
- Fat: 7.6g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 10.9
- Fiber: 4g
- Protein: 4.1
- Cholesterol: 46.5mg
Keywords: sheet pan, paleo, low carb, breakfast, pancake