Paleo Pumpkin Pancakes

September 3, 2016Living Freely Gluten Free

Paleo Pumpkin Pancakes

So fall is in the air and this beautiful Northwest weather makes me one happy Mama. When the crisp cool air approaches us, it makes me want to be in the kitchen and bake. Especially pumpkin. The smell of pumpkin with a cool fall breeze roaring through my kitchen window is such a happy place. I could live in that moment forever.

Pancakes are a big deal in my house. Everyone loves them except for me. I cannot start my day off with carbs so I wanted to create a fall pancake that I could also enjoy, it was a no brainer to make this one paleo. I also wanted to make a pumpkin pancake that my Paleo best friend could enjoy because they are her favorite and this will be her first fall season on a strict paleo diet.

Let me just say that these pancakes were incredibly Heavenly and euphoric. My picky chillins and Mother in Law ate it and loved them. There was none left. They literally melt in your mouth. I drizzled honey on top then sprinkled them with walnuts and shredded coconut. It was the perfect touch. For the children, I sprinkled a few chocolate chips in the batter of their pancakes and that is the key ingredient to get them to eat anything.

So enjoy these as many mornings as you can this fall season and feel confident that you are eating healthy, wholesome food and not having to compromise on any flavor.

Makes about 10 medium sized pancakes


4 Eggs

2 Tbsp. Coconut Sugar

¾ Cup Pureed Pumpkin

1 Tsp. Cinnamon

¼ Tsp. Nutmeg

1 Tsp. Vanilla

Dash of Salt

¼ Cup Melted Coconut Oil

1 Tsp. Baking Soda

½ Cup Coconut Flour

¼ Cup Tapioca Starch

¾ Cup Almond Milk


In a mixer or by hand beat your eggs, add sugar and pumpkin, cinnamon, nutmeg, salt and continue to beat them. Add coconut oil, baking soda and mix for one minute then add the coconut flour and tapioca starch. Allow the follow to blend well into the mixture and then add almond milk, scrape the sides and mix for 2 more minutes. Heat your skillet and use coconut oil for non stick. Allow the oil to melt and then using ¼ cup of batter pour your pancake into the hot skillet. Allow to cook about 2-3 minutes on each side.

These pancakes did not bubble when the bottom side was ready, you just need to keep an eye on it by using your spatula to pull up a corner and see how done it is. Serve with your favorite topping. I used shredded coconut, honey and walnuts. Enjoy and Happy Fall everyone!!

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