Paleo Pumpkin Pancakes

by Living Freely Gluten Free

Paleo Pumpkin Pancakes are the perfect healthy breakfast this fall season. They taste so good that you will literally feel like you are doing something wrong, but these Paleo Pumpkin Pancakes are full of nothing but good-for-you ingredients. They are the perfect blend of paleo flours, coconut sugar, eggs, pumpkin, and spices. You will love how they melt in your mouth. Top these beautiful hot cakes with honey, or maple syrup and some walnuts for pure paleo pumpkin perfection.

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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.

Pumpkin pancake on a plate with a bite on a fork

 
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.

Therefore, I knew I had to create a Paleo Pumpkin for everyone to love and enjoy. 

 

Stack of pumpkin pancakes on a plate with a bite missing

 

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

 

PIN Paleo Pumpkin Pancakes

How do I make these light and fluffy Paleo Pumpkin Pancakes?

  • In a mixer or by hand blend the dry ingredients together. This recipe calls for my Grain Free All Purpose Flour recipe. It used to call for a blend of coconut flour and tapioca starch, but this updated version is so much better!
  • After the dry ingredients are blended well you will add the eggs, vanilla, pumpkin, and coconut milk. Use the mixer to blend it well and add the coconut oil last. Stir the coconut oil in.
  • Heat the skillet on medium low heat. If you have the heat too high they will start to burn, but will not be cooked through on the middle. You will want to cook them on each side for about 4 minutes on medium low or low heat.
  • They will not bubble up, you will need to check if they are ready by sliding a spatula underneath and looking at the coloring. You will want it like the picture below- a nice golden brown. Repeat.

Paleo pancakes process shots pancake process shots


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!!

pumpkin pancake on a plate with coconut and walnuts
So enjoy these Paleo Pumpkin Pancakes 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. Enjoy!

Jennifer

5 from 2 votes
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Paleo Pumpkin Pancakes

The perfect paleo pancake that is healthy and will melt in your mouth. 

Course Breakfast
Cuisine American
Keyword Paleo Pancakes, Paleo Pumpkin Pancakes
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 8 Pancakes
Calories 356 kcal

Ingredients

  • 2 Cups Grain Free All Purpose Flour
  • 2 TBSP. Coconut Sugar
  • 2 TBSP. Ground Flax
  • 2 tsp. Baking Soda
  • Dash of Salt
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • 1 tsp. Vanilla
  • 3 Eggs
  • 1 Cup Pureed Pumpkin
  • ¼ Cup Melted Coconut Oil
  • 1 1/4 Cup Coconut Milk

Instructions

  1. In a bowl, or mixer combine the Grain Free Flour, Coconut Sugar, Flax, Baking Soda, Salt, Cinnamon, and Nutmeg. Blend them together. 

  2. Add the Vanilla, Eggs, Pumpkin, and Coconut Milk. Use your mixer to blend well. 

  3. Add the melted coconut oil and stir into the batter. Heat your skillet on medium low to low heat. 

  4. Place 1/2 cup of batter for normal sized pancakes (1/4 for silver dollar) into the skillet. You may need to use a spatula to spread it out and shape the sides a little. 

  5. Cook on medium low to low heat for 4 minutes on each side. If your heat is too high then they will burn and not cook all the way through. They will not bubble, so check them by sliding a spatula underneath and seeing if they are golden brown. 

  6. Continue until all of your pancakes are done. Enjoy! 

Recipe Notes

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!

Nutrition Facts
Paleo Pumpkin Pancakes
Amount Per Serving
Calories 356 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 61mg20%
Sodium 375mg16%
Potassium 193mg6%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 4g4%
Protein 9g18%
Vitamin A 4855IU97%
Vitamin C 1.7mg2%
Calcium 98mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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