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Paleo Pumpkin Pancakes Glute Free and Dairy Free

Paleo Pumpkin Spice Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Servings 4


  • 6 large eggs
  • 2/3 c. pure pumpkin puree
  • 2 T. real maple syrup
  • ½ c. almond flour
  • ½ c. coconut flour
  • t. baking powder
  • 1 T. pumpkin pie spice
  • 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!
Keyword dairy free, gluten free, Paleo, refined sugar free