Weight Watchers Paleo Pumpkin Pancakes Recipe
Weight Watchers Paleo Pumpkin Pancakes Recipe.
Are you ready for pumpkin season? You can already smell those pies baking in the oven and feel your taste buds tingling at the thought of all of those delicious treats to come.
This delicious breakfast,, brunch or dinner recipe will get you in the mood for Fall!
Breakfast is the most important meal of the day and we don’t want to feel guilty about indulging.
These pancakes are a delicious way to start your morning! They’re easy to make, healthy, and they will satisfy any sweet tooth.
Made with pumpkin puree, eggs, almond milk, maple syrup, coconut flour, almond meal, ginger, cinnamon, cloves, and vanilla extract.
I love pumpkin season. I always enjoy finding new ways to incorporate pumpkin into my breakfast routine, and these pancakes are a perfect example of the delicious things you can do with this seasonal squash!
The recipe is quick and easy, so it’s perfect for those mornings where you don’t want to spend too much time in the kitchen.
Paleo Friendly and Gluten Free.
Weight Watchers Points
MyWW Points: 8 Green Plan,
8 Smart Points.
Related Recipes
We have more Weight Watchers Pumpkin Recipes here,
more Weight Watchers Breakfast Recipes here,
and more Weight Watchers Dinner Recipes here!
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
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- Don’t have a Pancake Batter Dispenser? This is the one we use, and recommend:
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On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Paleo Pumpkin Pancakes
Ingredients
- ¼ cup pumpkin puree
- 2 large eggs
- 2 tbsp almond milk
- 1 tbsp vanilla extract
- 1 tsp maple syrup
- 1 tbsp coconut flour
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup almond meal
- ¼ tsp ground ginger or to taste
- ½ tsp ground cinnamon or to taste
- ⅛ tsp ground cloves or to taste
- 2 tsp vegetable oil or as needed
Instructions
- In a medium mixing bowl, add pumpkin puree, eggs, almond milk, vanilla extract, and maple syrup. Beat together until smooth.
- In a large mixing bowl, add coconut flour, salt, baking soda, almond meal, ginger, cinnamon and cloves. Whisk together
- In the large mixing bowl of flour mix, stir in the pumpkin mix until well combined.
- Let batter sit for approx 5 minutes.
- Place a skillet over low heat.
- Add vegetable oil
- When the oil is hot, using a pancake batter dispenser, or spoon, dispense silver dollar size amounts of batter.
- Cook pancakes approx 5 minutes, until lightly browned.
- Serve
Notes
Nutrition
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