These healthy grain free and Paleo Pumpkin Pancakes are packed with warm pumpkin spice and sweetened with pure maple syrup. They’re also nut free, gluten free, dairy free, very kid friendly, super soft and fluffy!
This recipe marks the first time I’ve made pumpkin pancakes in my entire life, Paleo or not. Embarrassing, really, but in the past I just wasn’t all that into pancakes in general. Mostly because they always made my stomach feel horrible and I’d pay the price afterwards.
It’s not surprising that frying white flour in vegetable oil and coating it in sugar made my body scream in agony. And, I have to say, it took me a long time to get over my pancake trauma and embrace Paleo pancakes.
For a while, I made them for my family for a while but never had more than a few bites myself thinking they still wouldn’t sit right. Then, about two years ago, I started making my Maple Raisin Acorn Squash ones to sort of “break through” my pancake block.
I really like them, however, I’ll be the first to admit that they’re more “squash” than “pancake”, so I’m not sure they totally count. It wasn’t until last fall, when I made my apple pie pancakes that I started getting more comfy with the idea of pancakes!Anyway, I’ve slowly but surely moved through my pancake issues, and these pumpkin pancakes are the perfect dive into fall-themed pancakes this year!
Somehow I decided to make the entire recipe, big enough for 6 people, when I was home alone and certainly wound up eating my fair share of them for second breakfast/lunch. Or maybe solo brunch? Whatever it was, it was definitely worth it, and, I think I might be totally over over my pancake problems now.
Which means that these probably won’t be the last of my fall pancakes. No promises, since I’m trying to reign in my recipe impulsivity as you might remember. But then the wheels in my brain turn and snickerdoodle pancakes start to sound like a good idea right now. I have to stop that! Back to the Paleo pumpkin pancakes! These pancakes use my favorite paleo pancake flour blend – coconut and tapioca – which also gives you the option of making them nut free if you don’t add the pecans on top like I did.
With or without chopped nuts, butter, and maple syrup on top – these Paleo pumpkin pancakes are soft and fluffy, filling, packed with fiber, and healthy fats, and easy to make!
They even save pretty well in the refrigerator, as I found since I made that whole big batch for no one but myself. Adam wound up taking them to work the next day and said they were awesome even the day after – his word, not mine, but let’s go with it! And let’s make the pancakes now – what are we waiting for?!
Grain free and Paleo Pumpkin Pancakes
Paleo Pumpkin Pancakes
- 3/4 cup organic pumpkin puree canned or homemade
- 2/3 cup full fat canned coconut milk*
- 3 eggs
- 1/4 cup pure maple syrup plus more for serving if desired
- 1 tsp pure vanilla extract
- 7 Tbsp coconut flour
- 1/4 cup tapioca flour
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- pinch salt
- coconut oil to coat skillet
- Optional chopped pecans for topping
In a large measuring cup or mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup and vanilla
In a separate bowl, combine the coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt.
Blend the dry mixture into the wet until fully combined - the batter with be very thick due to the dense coconut flour
Heat a non stick griddle or frying pan to med heat** and grease well with coconut oil. With a ladle or large spoon, scoop about 1/4 of batter for each pancake and gently spread out each one to about 1/2 inch thickness***
Cook over med-low to med heat until the first side is deep golden brown, flip and cook the second side the same.
Repeat, cooking the pancakes in batches until all the batter is used up, making sure to coat with coconut oil between batches and adjusting the heat if necessary. I find that paleo pancakes cook best over medium low heat on my stove.
Serve right away, topped with chopped pecans, Kerrygold butter (my favorite!) and more maple syrup if desired. Enjoy!
*Blend the coconut milk together by whisking or in a blender before adding to the recipe
**Depending on your stove, med-low heat might be preferable to avoid burning and allow the middle of the pancakes to cook through
***Since the batter is thick, you will have to form the circular, flat shape in the pan
Want more Paleo pumpkin recipes? Try one of these!
Are you a pancake lover? Have you gotten into Paleo pancakes?
Tell me about your favorite pumpkin recipe!
Are you in the fall spirit yet?
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