It may not be that crazy pumpkin season (ahem fall), but I’m all for pumpkin any time of the year. And thankfully, you can find canned pumpkin even in the hottest summer months. These Paleo Pumpkin Pancakes filled a recent pumpkin craving that I had, plus I had a new flour to try and I knew this was the perfect recipe to test it out with.
I made these sweet, fluffy pancakes using Bob’s Red Mill Paleo Baking Flour. This was my first time using this baking mix, and it was a complete success if I say so myself 😉 This Paleo Baking Flour contains a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour. Besides the almond flour, I use all of these flours regularly in my baking. The nice thing about this mixture is that it’s ready to go – there isn’t any guesswork needed in figuring out the quantities of each flour for a successful dough.
My recipe for these Paleo Pumpkin Pancakes requires only 8 ingredients and makes 6 soft, fluffy and perfectly sweet pancakes.
Recipe makes 6 pancakes, if using 1/4 cup batter for each.
To go along with the whole pumpkin theme, I topped these pancakes off with homemade pumpkin butter, raw pumpkin seeds and chocolate shavings. For the pumpkin butter, I combined 1 Tbsp roasted coconut butter (melted), 1 Tbsp pumpkin puree, 1 tsp maple syrup and 1 Tbsp warm water in a small dish.
These pancakes turned out perfectly moist!
I have been using Bobs Red Mill gluten free baking flours for years and out of all the baking flours I’ve tried, I think Bob’s makes the absolute best quality products. Some of my favorite products of theirs include: coconut flour, arrowroot flour and sweet sorghum flour. And this Paleo baking flour definitely makes the list as one of my new favorites!
Bob’s Red Mill has been kind enough to team up with me and offer one winner a package of my favorite flours: coconut, arrowroot, sweet sorghum and this Paleo baking flour. To enter, all you have to do is follow me (realfoodrabbit) and Bob’s Red Mill on Instagram and tag 3 friends on my Paleo Pumpkin Pancake post. A bonus entry will be included if you follow my blog by email. One winner will be randomly selected this Saturday, June 17, 2017.
Disclaimer: Post sponsored by Bob’s Red Mill