#chillymornings

These Paleo Pumpkin Spice Pancakes are a delicious and healthy breakfast option for those following a paleo diet. Made with almond flour and pumpkin puree, they're packed with flavor and perfect for cozy mornings.

Ingredients: 1 cup almond flour. 1/2 cup pumpkin puree. 2 eggs. 1 teaspoon baking powder. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 tablespoon maple syrup optional. Coconut oil for cooking.

Instructions: In a mixing bowl, combine almond flour, pumpkin puree, eggs, baking powder, cinnamon, nutmeg, cloves, ginger, and maple syrup if using. Mix until well combined. Heat a non-stick skillet or griddle over medium heat and add a little coconut oil to grease the surface. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown on both sides. Repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve warm with your favorite toppings such as sliced bananas, chopped nuts, or a drizzle of maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

Warm and comforting pumpkin spice muffins made with real pumpkin and aromatic spices, perfect for autumn mornings.

Ingredients: 1 cup pumpkin puree. 3 eggs. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp ginger. 1/4 tsp cloves. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup chopped pecans optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix together pumpkin puree, eggs, coconut flour, almond flour, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, baking soda, and salt until well combined. Fold in chopped pecans, if using. Scoop batter into muffin tin lined with paper liners. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes