Paleo Pumpkin Pancakes Recipe

Name: Paleo Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Tapioca Starch; 2 cups Almond Or Cashew Flour; 1/2 cups Coconut Flour; 1/4 cups Coconut Sugar; 1 teaspoon Sea Salt; 1 teaspoon Baking Soda; 2 teaspoons Pumpkin Pie Spice; 3/4 cups Organic Pumpkin; 2 Tablespoons Coconut Oil; 3 whole Large Eggs; 2 cups Almond Milk Or More As Needed

Servings: persons

1
In a medium bowl, mix together all of the dry ingredients and set aside. In a large bowl, whisk together the pumpkin and coconut oil. I do this before adding eggs, so that the cold eggs do not cause the oil to harden. Once the pumpkin and oil are well incorporated, whisk the eggs in. Finally, add almond milk.
2
Add dry ingredients to the wet. At this point you'll need to determine if you need to add up to another 1/2 cup almond milk. The batter should be thick, but loose enough to pour pancakes fairly easily.
3
Heat a ceramic nonstick griddle to 350u00b0F and spray it with coconut oil. Pour the batter in scoops of about 1/4 to 1/3 cup size. My pancakes were about 4 inches in diameter. Cook on the first side, until the pancake has set up enough to flip. It should be a nice toasty brown on the cooked side! Cook the other side until it matches the first. It takes about 5 minutes per side but keep an eye on it.
4
Serve with home made applesauce and enjoy!

1664

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Tapioca Starch, 2 cups Almond Or Cashew Flour, 1/2 cups Coconut Flour, 1/4 cups Coconut Sugar, and more.

Yes, Paleo Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions