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These Paleo Pumpkin Pancakes are filling, fluffy, flavorful healthy pancakes that are full of healthy fats and protein, and are super quick to make.
When you are in the mood for some grain-free pumpkin pancakes, look no further. These pumpkin pancakes are delicious and full of Fall seasoning. They make for a great breakfast, snack or dessert.
Try my paleo pumpkin muffins or paleo pumpkin molasses cookies for delicious pumpkin recipe ideas.
Table of Contents
Why this recipe is great
- These pancakes are easy to make.
- They are great for anyone following a dairy-free, gluten-free, Paleo or grain-free diet.
- They are naturally sweetened with banana and maple syrup.
- They are perfect for Fall.
Recipe ingredients
- Banana– this helps create the base of the pancakes while adding sweetness.
- Eggs– these bind the batter together.
- Pumpkin puree– make sure to use regular canned pumpkin puree not pumpkin pie filling.
- Maple syrup– this adds a hint of sweetness.
- Almond butter– this adds fat and texture to the pancakes.
- Coconut flour– this is very absorbent so be careful not to use more than required.
- Cinnamon, ginger, cloves, nutmeg– these spices add lovely Fall flavor to the pancakes.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of maple syrup, you can use honey or date syrup.
- Instead of almond butter, you can use cashew butter.
- Instead of cinnamon, ginger, cloves and nutmeg, you can use pumpkin spice.
Step by step instructions
Step 1: In one bowl, mix mashed bananas, eggs, pumpkin puree, maple syrup, and almond butter together.
Step 2: In another bowl, mix together the baking soda, coconut flour, ground cinnamon, nutmeg, cloves, and ginger.
Step 3: 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.
Step 4: Pour heaping tablespoon sized spoonfuls of the batter onto a pancake griddle and flip after 2-3 minutes.
Expert tips
- Make sure to let the batter sit for a few minutes to thicken before cooking the pancakes. This lets the coconut flour absorb the liquid in the batter.
- Eat these pancakes with bacon. The flavor combination is so good!
- These can serve 1-2 people depending on how many pancakes on wants to eat.
- Add almond butter and maple syrup on top of the pancakes. YUM.
Other Paleo breakfasts you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Pumpkin Pancakes (Gluten-free)
Ingredients
- 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.
Notes
- Make sure to let the batter sit for a few minutes to thicken before cooking the pancakes. This lets the coconut flour absorb the liquid in the batter.
- Eat these pancakes with bacon. The flavor combination is so good!
- These can serve 1-2 people depending on how many pancakes on wants to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Need nutrition information on this recipe please.