This easy Paleo Pumpkin Pancakes recipe is gluten free and dairy free. These pancakes are light and fluffy and are healthier than your usual breakfast pancakes as they’re made with coconut flour and almond flour and sweetened with a touch of maple syrup.

This time of year, we start thinking about pumpkin, but unfortunately most pumpkin treats are loaded with sugar and other nasty things. The good news is that pumpkin is really good for you as it’s one of the richest sources of carotenoids, specifically beta-carotene, They key is to find a way to add it to your diet without all the unhealthy additives.

I really was looking forward to creating a healthy fall pumpkin treat and first attempted some low-carb pumpkin cookies and muffins, but they bombed–working with almond and coconut flour can be tricky. I’ve been working on this pancake recipe for a while, and it takes a bit more eggy than regular pancakes but is still tasty. The pumpkin and spices add lots of comforting fall flavor.

Optional add-ins are fresh berries or mini-chocolate chips.

Print Recipe
Grain-free Pumpkin Pancakes
Grain-free Pumpkin Pancakes Recipe, Paleo Pumpkin Pancakes, grain-free pancakes
Prep Time 10
Cook Time 15
Servings
Ingredients
Prep Time 10
Cook Time 15
Servings
Ingredients
Grain-free Pumpkin Pancakes Recipe, Paleo Pumpkin Pancakes, grain-free pancakes
Instructions
  1. In a mixing bowl, combine flours, gelatin, baking powder, dry spices, and salt.
  2. Add the eggs and mix until smooth, but not too much.
  3. Stir in coconut milk, maple syrup, vanilla, pumpkin, and melted coconut oil or ghee.
  4. Heat skillet greased with coconut oil (or ghee) on medium-low heat. Pour ¼ cup of batter at a time and cook both sides until lightly browned (about 3 minutes on first side and 2 minutes on the second side).
  5. Serve immediately or transfer to oven to keep warm.
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