Pumpkin & Salted Caramel Cinnamon Roll Pancakes (Paleo/Gluten/Grain/Dairy Free)

Pumpkin & Salted Caramel Cinnamon Roll Pancakes (Paleo/Gluten/Grain/Dairy Free)

Caramel is one of my favorite things, either on it's own or snuck into as many things as possible! Like these pumpkin pancakes, for example.

Have you guys ever had pumpkin and caramel together? It's AMAZING! I love the little swirls of caramel in these, they're super fun (and super tasty!) This recipe is pumpkin at its greatest! I dare you to try not to eat the whole batch all on your own.

Want to make them even MORE indulgent? Try drizzling some melted chocolate chips on top as well- I did that to a few of the pancakes pictured.

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Pumpkin & Salted Caramel Cinnamon Roll Pancakes

Yield: 6 large pancakes

Ingredients

  • 1 cup blanched almond flour, packed
  • 1/2 cup tapioca or arrowroot starch
  • 2 teaspoon baking powder
  • 3 Tablespoons sugar (I used coconut palm)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup oil + 1 Tbs (or melted butter, dairy or nondairy)
  • 1/2 cup pumpkin puree
  • 2 teaspoon cinnamon
  • For the Caramel drizzle:
  • 1/4 cup butter (dairy or non)
  • 1/2 cup sugar (Coconut palm or brown sugar )
  • 1 Tablespoon cream OR the heavy cream from a can of thick coconut milk.
  • pinch of salt

Instructions

  1. In a large bowl, combine the ingredients for the pancakes. The batter will be kind of thick, but that's okay.
  2. In a small saucepan, mix together the butter, sugar, cream, and salt. Whisk together on medium heat until it thickens. Leave over low heat so it stays warm.
  3. Over medium/medium-low heat, scoop 3-4 spoonfuls of pancake batter into the skillet. You want the pancakes to be rather large so that the caramel drizzle "sits" nicely in the batter.
  4. Once you pour the batter into the skillet, carve out swirls in the pancake with a knife, spoon, or wooden popsicle stick, so that the batter separates a little. Drizzle the caramel in the swirls you've just made. The deeper the swirls are, the better the caramel will stay in.
  5. Flip the pancake after 1-2 minutes and cook on the other side until done. Repeat with the rest! You can also just pour caramel over the stack of pancakes, both options are equally delicious!

http://brittanyangell.com/pumpkin-salted-caramel-cinnamon-roll-pancakes-paleo-glutengraindairy-free/

-Brittany-

 

Brittany Angell

22 comments | Leave your own

  1. Janelle

    Did you use egg substitute? Eggs are dairy.

  2. Marie Hershiser

    HI Brittany, I really like the look of your site, do you know what theme was used to create it? I'm working on creating a website for my relationship/dating advice site.

    Thank you and I Love you recipes too!

    Marie

  3. Rica

    I thought you were allergic to eggs?

  4. Jenna Healy

    These look awesome :)
    Do you think they would freeze well ?

  5. April

    These look amazing!! I'll be making them this coming weekend:))

  6. Janelle

    I stand corrected. I guess I never really looked it up and just assumed because I purchased my eggs in the dairy dept. that they were dairy. Sorry, however, its good to learn new things! Thank you for the information.

  7. Cassidy @ Cassidy's Craveable Creations

    YUM! I've never made pumpkin pancakes, these look amazing! - especially with the caramel!!!! I love your recipes, I'm planning on making your Asian Style Lemon Chicken this week :)

  8. Joyce

    You seriously need to open a restaurant and I would hope it was by me! Your pictures are beautiful and the food always looks so wonderful!

  9. manahans

    I'm probably missing it, but I don't see a printer friendly button and would like to print off these delicious recipes without wasting so much paper.

  10. angelique

    Can you stop it already! I'm craving these and getting fat just looking at them. Thank god I don't hav e the ingredients in my kitchen. You are amazing and on fire with all these delicious creative recipes that you create. You should work for a food company and come up with GF/Paleo/Gaps etc.. foods for them. Wouldn't that be fun.

  11. Krissy

    Ok so I JUST made these. I was out of almond flour (WHAT?!? HOW DID THAT HAPPEN?!) so I used hazelnut instead, and I smashed it with pumpkin spice mix rather than cinnamon for that extra delicious flavouring. AH-MAY-ZING! I grilled bacon as well to eat with it... EVERYONE EAT THESE WITH BACON! Overall insanely delicious pancakes. Couldn't finish them so I get to refrigerate and enjoy again tomorrow morning! Woot! Thank you for yet another insanely delicious recipe. Krissy xo

  12. nicole

    wow. wow. carmel. pumpkin. pancakes. cinnamon buns. how do you manage to put so much yumminess into one recipe. i'm going to try subbing even MORE pumpkin in for the eggs. i've done this in brownies and its so good. let you know how it goes once i crack this darn hard pumpkin open and make me some pancakes!

  13. Amy Corrigan

    Hi! This is the first paleo recipe that I have tried that is actually tasty and turns out like it is supposed to! Yum!!!

    Instant love :-)

  14. Jessica

    Oh my....honestly my favorite pancake recipe of yours is the snicker-doodle one, but this one might take the cake. My family will love these!! Will be trying this weekend when its nice and chilly out. You are so awesome to do all the hard work for us, you rock!!

  15. Melanie

    I tried these this morning! They were really good!

  16. Paige

    Just made these and they are delicious! Even my picky teenage son gobbled them up!

  17. Jamie

    I just made these and they are awesome! Thanks!

  18. Carmella Ray

    I didn't end up getting coconut palm sugar yet. would stevia work or do you think that would ruin it?

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