Pumpkin Blueberry Pancakes Recipe (original) (raw)

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• Key ingredients
• How to make pumpkin blueberry pancakes
• Other pumpkin recipes

If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. Made with wholesome, Paleo-friendly ingredients, this recipe is free from refined sugars, gluten and dairy, making it ideal for those with dietary sensitivities or anyone following a clean eating lifestyle.

Packed with seasonal flavors and antioxidant-rich fruit, these pancakes are as good for you as they are tasty.

Key ingredients

This recipe combines a powerful mix of ingredients that not only taste great, but also deliver a host of health benefits:

• Paleo flour: A gluten-free flour blend typically made from almond, coconut or cassava flour. It’s rich in healthy fats, fiber and protein, making it an excellent substitute for conventional wheat flour while supporting blood sugar balance and digestive health.
• Eggs: A complete protein source, eggs provide essential nutrients like choline, vitamin B12 and selenium. They help bind the ingredients together and contribute to a fluffy texture in the pancakes.
• Coconut milk: A dairy-free alternative that adds creaminess and healthy fats to the batter. Coconut milk is rich in medium-chain triglycerides, which are quickly metabolized for energy and support brain function.
• Pumpkin puree: Loaded with beta-carotene, fiber and antioxidants, pumpkin puree gives these pancakes a rich, earthy flavor while boosting their nutritional profile. It’s also a great source of vitamin A and potassium.
• Blueberries: These tiny berries are a powerhouse of antioxidants, particularly anthocyanins, which support heart health, cognitive function and inflammation reduction. They also add natural sweetness and a burst of color.
• Cinnamon: More than just a warm spice, cinnamon helps regulate blood sugar levels and adds depth to the flavor profile. It also has antimicrobial and anti-inflammatory properties.
• Vanilla extract: Enhances the flavor with its natural sweetness and aromatic qualities. Vanilla is also known for its antioxidant properties.

How to make pumpkin blueberry pancakes

This pumpkin blueberry pancakes recipe is a favorite by all who try it. It’s gluten-free, qualifies as a genuine high-fiber food recipe and is seriously delicious!

Plus, making these pancakes is simple and takes just a few minutes.

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In a large mixing bowl, whisk together the eggs, coconut milk, pumpkin puree, cinnamon and vanilla extract until smooth. Gradually add the Paleo flour to the wet mixture, stirring until fully combined and a thick batter forms.

Gently fold in the blueberries. Heat a skillet or griddle over medium heat, and lightly grease with coconut oil or ghee.

Pour about 1/3 cup of batter for each pancake onto the skillet. Use the back of a spoon to spread into a round shape if needed.

Cook for three to four minutes on one side or until bubbles form and the edges begin to firm. Flip, and cook an additional two to three minutes or until golden brown and cooked through.

Serve warm, optionally topped with extra blueberries, a drizzle of maple syrup or a dollop of coconut yogurt.

These pumpkin blueberry pancakes are more than just a breakfast treat. They’re a nourishing way to start your day with clean, energizing ingredients.

Whether you’re following a Paleo lifestyle or simply want a healthier pancake option, this recipe is sure to become a staple in your kitchen.

Other pumpkin recipes

• Pumpkin spice latte
• Pumpkin butter
• Toaster pastry with sugar pumpkin filling
• Pumpkin cashew soup
• Pumpkin bars
• Pumpkin pie cheesecake
• Vegan pumpkin pie ice cream

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Pumpkin Blueberry Pancakes Recipe

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• Author: Ayla Sadler
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Description

If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution.

• 1 cup Paleo flour blend
• 2 eggs
• 1 cup coconut milk
• ½ cup pumpkin puree
• ½ cup fresh or frozen blueberries
• 1 teaspoon cinnamon
• 2 teaspoon vanilla extract

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Instructions

1. Combine wet ingredients in a bowl.
2. Whisk in dry ingredients carefully to avoid clumping.
3. Stir in blueberries.
4. Heat greased pan over medium heat.
5. Pour approximately 1/3 cups of batter per pancake until pan is full.
6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking.
7. Serve warm with blueberries and maple syrup.

• Prep Time: 8 min
• Cook Time: 7 min
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 166g
• Calories: 312
• Sugar: 5.2g
• Sodium: 43mg
• Fat: 16.6g
• Saturated Fat: 13.4g
• Unsaturated Fat: 3.2g
• Trans Fat: 0g
• Carbohydrates: 37.6g
• Fiber: 4.1g
• Protein: 4.7g
• Cholesterol: 82mg