Delicious, fluffy, and perfect for fall. The Pumpkin Pancakes are gluten-free, grain free, dairy free, vegetarian and paleo friendly!
I personally love pumpkin spice all year round (basic I know), but with this super simple recipe, you too can be basic 365. I sometimes make the batter in bulk and leave it in my fridge to just pour over a skillet.
The base of this recipe is almond and coconut flour, making them grain free and paleo-friendly. These are a healthy alternative to regular pancakes but they taste just like a cheat meal!
Personally, one of my favorite things to do is have these pancakes in the middle of the workweek. It’s such a pleasant change from oatmeal and males me feel like it’s Sunday morning. Such a great start to any day.
For Paleo Recipe’s I like to use two types of flour:
Almond flour, which is the most popular and high in protein, but FULL of nuts! (Beware if you’re allergic)
Coconut flour, the cheaper alternative that’s virtually non-allergenic, but can be a difficult flour to work with considering how much liquid it absorbs during baking.
In my recipe, I use both flours, but if you are allergic to nuts, or want to save money, you can sub one for the other. So instead of half a cup of each, just use one full cup of your preferred flour. I personally like the taste and consistency both flours together give the pancakes, but you can definitely sub them in and out.
Sweet Potato or Banana: If you’re not a fan of pumpkin, but are looking for a paleo pancake, easily substitute the same amount of mashed sweet potato or banana for the pumpkin puree and enjoy!
Make it Vegan!
If you want to make this recipe vegan, just sub the eggs for flax egg.
- A flax egg is simply 1 tablespoon ground flaxseed meal whisked together with 2.5 tablespoons warm water. Let sit for 10 minutes to form a flax “egg”
The best (best!!) place to get your almond flour is a wholesale club like Costco, BJ’s or Sams Club. I get a 3lb bag of almond flour for about $13 at BJ’s (in Florida) and the same exact product costs $7 at the grocery store for one pound.
My biggest annoyance when making pancakes is having to do them one by one. By the time I’m done with the batch, the first pancake is cold!
A griddle! If you make pancakes, eggs, tortillas (or numerous other things) often and get frustrated that your food gets cold or you can’t cook everything at the same time, you need a quality griddle in your life!
You’ll never again have to wait forever for your pancakes to cook. Everything will be done at the same time, and in less time!
So without further adieu, the delicious pumpkin spice recipe; Enjoy!
Paleo Pumpkin Spice Pancakes
- 6 large eggs
- 2/3 c. pure pumpkin puree
- 2 T. real maple syrup
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- 1½ t. cinnamon
- 1/8 t. salt
- 3 T. coconut oil divided
To serve (optional):
- 1/3 c. pecans or walnuts chopped
- 1 banana sliced thin
- Real maple syrup
- In a large mixing bowl, whisk the eggs, pumpkin puree, and maple syrup until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
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