Paleo Pumpkin Pancakes (Gluten-Free)

These Paleo Pumpkin Pancakes are filling, fluffy, flavorful healthy pancakes that are full of healthy fats and protein, and are super quick to make.

Fact: I will never get sick of Paleo pancake recipes. Especially these Paleo Pumpkin Pancakes!

They are filling, fluffy, flavorful healthy pancakes that are full of healthy fats and protein, and are super quick to make! Plus, you kind of feel like you are eating Fall dessert for breakfast, which is always fun, especially when it’s healthy. 🙂

Did I mention that these Paleo Pumpkin Pancakes are easy to make?

They are easy enough to make for breakfast during the work week, which really brightens up my day.

They are even wonderful for a nice quick weekend breakfast.

I added bacon on top of these pancakes recently and the flavor combination was so delish!

To make them, mix mashed bananas, eggs, pumpkin puree, maple syrup, and almond butter together in one bowl.

Then, in another bowl, mix together the baking soda, coconut flour, ground cinnamon, nutmeg, cloves, and ginger. Aka the pumpkin spice spices!

I’ve been super into combining ground cinnamon, nutmeg, cloves, and ginger to make my own pumpkin spice.

These spices really enhance pumpkin flavor in a natural healthy way.

Then, pour the dry ingredients into the wet ingredients, mix and let the mixture sit for a few minutes.

This lets the coconut flour work it’s absorbent nature.

I poured heaping 1 Tbs sized spoonfuls of the batter onto a pancake griddle and flipped these pancakes after 2-3 minutes.

How fluffy are these pancakes?! I mean, FLUFF central. 🙂

These Paleo Pumpkin Pancakes taste great slathered in almond butter, maple syrup, cinnamon, and even some apple sauce.

Oh and definitely bacon. This recipe tastes great with bacon. 🙂

Paleo Pumpkin Pancakes (GF)

Dominique

Filling, fluffy, flavorful healthy pancakes that are full of healthy fats and protein, and are super quick to make. 

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 1 -2

Calories 531 kcal

Ingredients

  

1x2x3x

• ▢ 1 small banana , mashed
• ▢ 2 eggs
• ▢ 3 Tbs organic pumpkin puree (I love Farmers Market Organic Pumpkin)
• ▢ 1 tsp maple syrup
• ▢ 2 Tbs almond butter
• ▢ 1/4 tsp baking soda
• ▢ 2 1/2 Tbs coconut flour (I really like Nutiva)
• ▢ 1 tsp ground cinnamon
• ▢ 1/4 tsp ground ginger
• ▢ 1/4 tsp ground cloves
• ▢ 1/4 tsp ground nutmeg

Instructions

 

• In a medium bowl, mix the mashed banana, eggs, organic pumpkin puree, maple syrup and almond butter together with a whisk or fork until very well mixed.
• In another medium bowl, mix together the baking soda, coconut flour, cinnamon, ground ginger, ground cloves, and ground nutmeg.
• Pour the bowl of dry ingredients into the wet ingredients and mix. Let the batter sit for a few minutes.
• Then, heat some oil in a large pan over medium heat and put heaping Tbs sized spoonfuls of the batter onto the pan. Cook for about 2 minutes per side, flip, and cook for another minute.
• (note: cooking time may vary depending on your stovetop)
• Yields about 7-8 pancakes, this should serve 1-2 people.

Nutrition

Calories: 531kcalCarbohydrates: 50gProtein: 22gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 327mgSodium: 443mgPotassium: 853mgFiber: 15gSugar: 21gVitamin A: 7551IUVitamin C: 11mgCalcium: 209mgIron: 4mg

Tried this recipe?Let us know how it was!