A simple recipe for 4-ingredient Paleo and Gluten-Free pumpkin pancakes, offering a pumpkin twist on the classic egg and banana base. These mini pancakes are easy to make with almond flour for structure and are perfect for a healthy breakfast.
1. Whisk the egg in a bowl. Add the pumpkin purée, coconut sugar, almond flour, and optional pumpkin pie spice. Whisk until well combined.
2. Heat a skillet over low-medium heat and wait for it to get hot before adding the batter.
3. Add a little coconut oil or butter to the pan.
4. Add a spoonful of batter for each mini pancake. Cook for 4 minutes on the first side.
5. Flip the pancakes and cook for another 4 minutes. Repeat for each pancake, cooking in batches if necessary (e.g., 3 at a time).
6. Serve topped with maple syrup or honey and Greek yogurt if desired, as they are not super sweet on their own.
