There’s nothing that says “weekend brunch” quite like a stack of fluffy pancakes piled sky-high, dripping in melted butter and doused with real maple syrup.

While that whole situation is seriously delicious, it can also be a serious gut bomb. Even as a self-confessed pancake addict, I stopped eating them for years because the high quantity of refined sugars + carbs would take my blood sugar on a roller coaster ride that left me with a headache, mood swings and intense hanger/sugar cravings only hours later. Anyone else been there?

But after seeing stacks on stacks showing up in my insta-feed, I decided it was time to give it another go. Only this time I was on a mission to make pancakes you could indulge in without drastically affecting your blood sugar balance, hormones, gut or mood.

AKA pancakes that taste good and leave you feeling good too. So you can continue on with your weekend doing fun things like a normal person, instead of wanting to go lie down on the couch for hours or relying on more sugar + caffeine to get you through the rest of the day.

And I really think I may have done just that with these pumpkin-spiced paleo pancakes. They’re rich in quality protein (almond/coconut flour, eggs, cashew butter, collagen), fat (coconut oil, vanilla-bean ghee) and fiber (almond/coconut flour, pumpkin) that will balance out your blood sugar, energy and leave you feeling satiated for hours.

They also sneak in veggies (hello pumpkin), metabolism-boosting spices like cinnamon and gut-friendly, probiotic-rich foods like coconut yogurt and collagen. They’re gluten-free, grain-free, dairy-free and refined-sugar-free and friendly for many gut symptoms (leaky gut, SIBO), autoimmune diseases or hormone imbalances like PCOS or Hashimoto’s.

And just in case you needed verbal confirmation, yes, they’re still ‘effin delicious.

xx//

Lauren

Pumpkin Spice Paleo Pancakes

DF

GF

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VG

These pumpkin spiced paleo pancakes are loaded with quality protein, fat, fiber and metabolism-boosting spices that taste good and leave you feeling good too.

PREP TIME:	TOTAL TIME:
00:00 Mins	00:20 Mins

• Author: Lauren Chambers

• Servings: 8-10

• Recipe Type: breakfast, brunch

• Cuisine: American

Ingredients

Pancakes:

• 1 cup Bob’s Red Mill Paleo Baking Flour Mix
• 3/4 cup organic pureed pumpkin
• 2/3 cup unsweetened nut milk (like almond, coconut or hemp)
• 1/4 cup grade b maple syrup or coconut nectar (omit if avoiding sugar or Whole30)
• 1 tsp pure vanilla extract 
• 1 tsp cinnamon
• 1/2 tsp nutmeg or cardamom
• 1/2 tsp baking powder
• ¼ tsp sea salt 
• coconut oil to cook
• Optional superfood add-in: 2 scoops Vital Proteins Collagen Peptides

Optional Toppings:

• Fourth and Heart Vanilla Bean Ghee (or other grass-fed ghee, butter or coconut butter)
• The Coconut Cult Coconut Cream Yogurt (or other full-fat yogurt with probiotic cultures)
• Artisana organic cashew butter or other clean nut butter (i.e. no weird oils)
• Grade b maple syrup or coconut nectar (omit if avoiding sugar/Whole30)
• shredded coconut, nuts, seeds or paleo granola
• fresh or frozen berries

Instructions

1. Add all of the ingredients for the pancakes to a large bowl and beat with mixers until well combined (you can also do this in a high-speed blender)
2. Heat a non-stick skillet over medium heat and add enough coconut oil to lightly coat the surface
3. Measure 1/4 cup of batter and pour it in the hot skillet. The batter will be pretty thick and doughy due to the pumpkin so you might need to spread it around a bit to create a circular pancake
4. Cook until the dough begins to bubble, about 4 minutes on one side. Then flip and cook approximately 2 minutes on the other side. They should feel firm and cooked through
5. Repeat for remaining batter
6. Serve with vanilla bean ghee, coconut yogurt, cashew butter and a small drizzle of real, grade b maple syrup (or omit if avoiding sugar). Pairs exceptionally well with bulletproof coffee

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