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9.13.16

Paleo Pumpkin Pancakes

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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. Paleo Pumpkin Pancakes are kid friendly, super soft and fluffy!  

syrup pouring over a stack of five paleo pumpkin pancakes

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.

a stack of five paleo pumpkin pancakes on a white plate with chopped pecans for garnish

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!

What’s in these Paleo Pumpkin Pancakes

These pancakes are full of flavor, but are mostly made with ingredients that you probably already have in your pantry. You’ll need:

Pumpkin puree

Coconut milk

Eggs

Maple Syrup

Vanilla extract

Coconut flour

Tapioca flour

Pumpkin pie spice

Cinnamon

Baking soda

Salt

Coconut oil

The batter comes together quickly and when you smell the fall spices you’ll be eager to get these pancakes cooked!

a fork taking a bite out of a stack of paleo pumpkin pancakes

How to Make Paleo Pumpkin Pancake Batter

  1. The first thing you’ll need to do is whisk together the wet ingredients. This includes the pumpkin puree, coconut milk, eggs, maple syrup, and vanilla.
  2. Next, whisk together the dry ingredients (coconut & tapioca flours, spices, baking soda, salt) in a separate bowl.
  3. Mix the dry ingredients into the wet ingredients. Nobody wants a pancake with no fluff, so adding the dry ingredients into the wet ingredients helps to incorporate the baking soda evenly, which will help the pancakes rise.

Tips for Cooking Pancakes

  • Start with a nonstick griddle or frying pan over medium heat. If your heat is too high, your pancakes will cook faster on the outside, leaving the insides uncooked.
  • Grease your pan well with coconut oil. This will ensure that you can easily flip your paleo pancakes without any of the batter sticking.
  • Scoop about 1/4 cup of the batter for each pancake. You should aim for about 1/2 inch thickness for fluffy pancakes.
  • Add a little more coconut oil to the pan between batches if the pancakes start to stick. Don’t be afraid to adjust the heat a little if needed.

a bite of paleo pumpkin pancakes on a fork aside the stack of pancakes

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.

a stack of paleo pancakes with a wedge taken out, a fork lies beside the stack

How to serve Paleo Pumpkin Pancakes

These pancakes are so full of flavor that you could honestly eat them as they are. But if you want to dress them up a little, here are some ideas:

-Spread them with butter

-Sprinkle them with more chopped nuts

-Drizzle with maple syrup or honey

No matter how your serve them, these Paleo pumpkin pancakes are soft and fluffy, filling, packed with fiber, and healthy fats, and easy to make!

Can I save leftover pancakes?

Certainly! They save pretty well in the refrigerator, as I found since I made that whole big batch for no one but myself. Keep them in an airtight container and they’ll be good for another 2-3 more days.  You could even freeze them for up to 3 months if you want.

Adam wound up taking them to work the next day and said they were awesome the day after!

What are we waiting for? – Let’s make some Paleo Pumpkin Pancakes!

Grain free and Paleo Pumpkin Pancakes

overhead view of two plates of stacks of pancakes with chopped pecans for garnish

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes packed with warm pumpkin spice and sweetened with pure maple syrup. Healthy, soft and fluffy, filling and perfect for a fall weekend morning!
Author: Michele Rosen
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast/brunch
Cuisine: Paleo
Keyword: coconut flour, paleo breakfast, paleo pancakes, paleo pumpkin, pancakes, pumpkin, tapioca flour
Servings: 6 servings
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Did you make this recipe?
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4.37 from 19 votes

Ingredients

  • 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

Instructions

  1. In a large measuring cup or mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup and vanilla
  2. In a separate bowl, combine the coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt.
  3. Blend the dry mixture into the wet until fully combined - the batter with be very thick due to the dense coconut flour
  4. 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***
  5. Cook over med-low to med heat until the first side is deep golden brown, flip and cook the second side the same.
  6. 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.
  7. Serve right away, topped with chopped pecans, Kerrygold butter (my favorite!) and more maple syrup if desired. Enjoy!

Recipe Notes

*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

Nutrition

Calories: 183kcal
Carbohydrates: 21g
Protein: 4g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 81mg
Sodium: 264mg
Potassium: 178mg
Fiber: 3g
Sugar: 9g
Vitamin A: 4885IU
Vitamin C: 1.6mg
Calcium: 45mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want more Paleo pumpkin recipes?  Try one of these!

Simple Paleo Pumpkin Bread

Paleo Pumpkin French Toast Bake

Honey Pumpkin Pie Muffins

Perfect Paleo Pumpkin Pie

Pecan Pumpkin Pie Bars

Healthy #Paleo Pumpkin Pancakes packed with sweet pumpkin pie spices #grainfree #fitfluential

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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?

Michele

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. meredith (The Cookie ChRUNicles) says

    September 13, 2016 at 6:16 am

    I haven’t brought myself back to pumpkin just yet but these look yummy. I make pancakes for my son more than for myself but lately I am obsessed with the premier diner’s whole wheat bluberry walnut pancakes. I think they may be the best ever that I have had.

    Reply
    • Michele says

      September 16, 2016 at 2:32 pm

      Blueberry walnut sounds divine! I just love blueberries in everything though 🙂

      Reply
  2. Susie @ Suzlyfe says

    September 13, 2016 at 6:36 am

    I’ve never made Paleo pancakes before, but these might sway me. I’m dipping my toes into the fall thing, but I’m not diving in yet 😀

    Reply
    • Michele says

      September 16, 2016 at 2:33 pm

      When I can wear a sweater outside I’ll dive into fall. Then I’ll have to make these pancakes again 🙂

      Reply
  3. Lesq says

    September 13, 2016 at 7:12 am

    I made sweet potato soup this week with shredded zucchini squash and greens. Do you think you could use mashed sweet potatoes instead of pumpkin? Only because that is what I gave on hand at the moment. Also, do you make your own pumpkin pie spice blend or buy it?

    Reply
    • Michele says

      September 16, 2016 at 2:34 pm

      Ooh that sounds delicious! I think sweet potato puree would be fine since it’s a similar texture. Also I’ve been buying the Simply Organic pumpkin pie spice but in the past made my own as shown in my pumpkin pie recipe 🙂

      Reply
    • Blythe says

      October 2, 2016 at 10:09 am

      I just made them with mashed sweet potato and they were perfect. I did have to increase the coconut milk to one cup, however, and the batter was still VERY thick.

      I’m wondering if this would work as waffle mix (I’m Australian and waffles aren’t big at home)? I’ve just got a waffle iron and I’m keen to expand my repertoire.

      Reply
      • Michele says

        October 2, 2016 at 5:30 pm

        I definitely think it would work with waffles. Coconut flour makes the batter really thick for sure, glad the extra coconut milk did the trick 🙂

        Reply
  4. Gretchen says

    September 13, 2016 at 7:41 am

    These look amazing! A+ on photography..now I need to make these 🙂

    Reply
    • Michele says

      September 16, 2016 at 2:34 pm

      Thank you Gretchen!

      Reply
  5. Megan @ Skinny Fitalicious says

    September 13, 2016 at 8:11 am

    I used to hate making pancakes for the same reason. They always made me feel horrible. I guess the real trick is making them healthy!

    Reply
    • Michele says

      September 16, 2016 at 2:35 pm

      Yes! I feel fine when I have Paleo ones I just didn’t want to dive in for a while 🙂

      Reply
  6. Emily says

    September 13, 2016 at 9:22 am

    I love your recipe impulsivity; this pancakes look good, cause Paleo pancakes are not easy to perfect!

    Reply
    • Michele says

      September 16, 2016 at 2:36 pm

      I love the coconut tapioca combo for paleo pancakes! And cooking them slower usually helps too.

      Reply
  7. Ellen @ My Uncommon Everyday says

    September 13, 2016 at 11:59 am

    I make the mistake of making big-batch recipes when I’m on my own, too. Not that an abundance of pancakes is the worst problem to have… 🙂

    Reply
    • Michele says

      September 16, 2016 at 2:37 pm

      Nothing to complain about! Luckily Adam really likes leftovers 🙂

      Reply
  8. Amanda @ .running with spoons. says

    September 13, 2016 at 12:13 pm

    I love pancakes, but mostly when someone else makes them 😆 I can do them for dinner sometimes, but the whole process of standing at the stove and flipping is just a little too labour-intensive for me first thing in the morning. And it -definitely- feels like fall here. A lot of the leaves are golden, and our temps are pretty chilly already.

    Reply
    • Michele says

      September 16, 2016 at 2:38 pm

      Someone else making me pancakes probably won’t happen until Mother’s Day. Although my birthday’s coming up, so maybe I’ll ask for them then, lol 🙂 I’m jealous of your fall temps! Soon enough.

      Reply
  9. Arman @ thebigmansworld says

    September 14, 2016 at 5:00 am

    These look amazing, Michele- I still remember your squash pancakes, I’m glad you brought these back..although we can switch it with a sugar bomb once in a while 😀 (then die and never eat again)

    Reply
    • Michele says

      September 14, 2016 at 4:51 pm

      With enough maple syrup like the picture shows it’s totally sugar bomb, lol 🙂

      Reply
  10. Bethany @ athletic avocado says

    September 14, 2016 at 8:20 am

    I LOVE pumpkin pancakes! So pumped that you made a delicious grain-free version! I am so making these for brinner soon! 😉

    Reply
    • Michele says

      September 14, 2016 at 4:47 pm

      I need to do a brinner one of these days!

      Reply
  11. Meghan@CleanEatsFastFeets says

    September 16, 2016 at 8:50 am

    I guess it’s official pumpkin season is upon us. I’m still savoring my peaches over here. These do look amazing, even if they are pumpkin. 😉

    Also, it’s totally me, not you. 🙂 🙂

    Reply
    • Michele says

      September 16, 2016 at 2:26 pm

      Time to give in! I feel like time flies so fast now that it might as well be Thanksgiving already 🙂

      Reply
  12. Lindsay Cotter says

    September 16, 2016 at 10:22 pm

    Would so love waking up to these pumpkin pancakes for breakfast! Lovehttp everything about them!

    Reply
  13. Cynthia says

    November 26, 2016 at 9:34 am

    My first pumpkin pancakes – what a delight! The coconut flour provides a great taste and the pancakes are like little delicious pillows. Yummy in my tummy! Thank you.

    Reply
    • Michele says

      November 26, 2016 at 7:20 pm

      Ooh so glad you liked them, yay!

      Reply
  14. Terri HarpLady says

    February 4, 2017 at 3:31 pm

    5 stars
    Yum!
    Thanks Michelle for this lovely recipe, which I made for breakfast this morning. I’ve been eating low carb during the week & then treating myself to plantain pancakes on the weekend, so these were a wonderful & delicious change of pace!

    Reply
    • Michele says

      February 5, 2017 at 4:51 pm

      So glad you liked them!

      Reply
  15. Juliann says

    September 19, 2017 at 10:01 pm

    Would the recipe turn out the same if I sub almond flour for the tapioca flour?

    Reply
    • Michele says

      September 20, 2017 at 2:56 pm

      Unfortunately no, since the flours have different properties. You can probably omit the tapioca and add maybe just a tsp more coconut flour and see how they are that way.

      Reply
      • Juliann says

        September 21, 2017 at 9:53 pm

        Ok, I’ll give it a try. Thanks!

        Reply
  16. M says

    October 15, 2017 at 3:53 pm

    Hi,

    I tried these just now. My pan is on low, and each pancake so far has been on the pan for minimum 5 minutes. The middle of each has been liquidy/runny.

    I’ve tried:
    Leaving it on the pan longer.
    Making a super thin pancake.
    Making a tiny pancake.

    All made a solid pancake on the outside, but a runny inside.

    And now I’ve added more flour and I’m waiting for that pancake to finish.

    Any suggestions?

    Reply
    • Michele says

      October 17, 2017 at 11:47 am

      I’d say add a tbsp more of coconut flour next time, coconut flour is so dense so sometimes a small difference is huge in the texture.

      Reply
  17. katy says

    March 10, 2018 at 12:43 pm

    5 stars
    I made a variation on these today – subbed sweet potato baby food for the pumpkin, omitted the maple syrup (to make them toddler friendly – I try to limit added sugar in her diet!), and used unsweetened almond milk instead of the canned coconut milk. Since the sweet potato puree and almond milk are a little more liquid-y than the pumpkin and coconut milk, it made up for the absence of the liquid from the syrup. They worked perfectly! My daughter and I both enjoyed them. Thanks for a keeper!

    Reply
  18. Cristina says

    September 1, 2018 at 1:43 pm

    Me encantan todas tus recetas.

    Reply
  19. Heidi says

    October 1, 2018 at 10:29 am

    5 stars
    I’m making these *right now*. Haven’t had a chance to plate them because each pancake has gone directly into my kids’ hands. I’ve already mixed up a 2nd batch. These are so yummy, they don’t even need syrup or any other topping!

    Reply
  20. Jen says

    October 11, 2018 at 10:40 am

    Gonna make these now. Can I substitute Arrowroot for the tapioca? I think I’ve read that it can be a sub. Thanks

    Reply
  21. Laura B. says

    October 16, 2018 at 8:53 am

    4 stars
    I have made a lot of attempts at paleo/GF pancakes and usually they end up tasting like eggs with flavorings. The first few I made had a tangible eggy flavor, but not nearly as much as the thousand other recipes I’ve tried (I’m looking at you “mix bananas with eggs and baking soda and cook”): however, by the third batch I figured out that I needed to put the pan on as low a setting as it goes, cover the pan until they are almost dry on the top, then flip. This helped them cook through more evenly and reduced the egg flavor a lot. Mine came out more like gingerbread (I don’t have pumpkin pie spice pre-mixed, I add my own ratios of spices and went heavy on the ginger) but definitely no complaint there, super tasty. I also added a 1/4 C of almond flour to my recipe for added texture. I omitted chocolate chips (blasphemy, I know) because the chocolate sort of clashed with the savory-ness of the egg and made them weird. I will definitely be making these again, probably with some walnuts instead of chocolate chips. I also subbed coconut milk for almond milk in a carton and it worked just fine.

    Reply
  22. michelle says

    October 21, 2018 at 8:32 pm

    4 stars
    My husband and I loved these but my 9 yr old refuses to eat them! I’m thinking he just doesn’t love pumpkin!

    Reply
  23. Maryam says

    November 8, 2018 at 11:34 am

    Hi,
    Is there a way to print the recipe without printing other explanations?
    Thanks

    Reply
    • Maryam says

      November 8, 2018 at 11:38 am

      Just saw the print icon 🙂

      Reply
  24. christy feig says

    January 11, 2019 at 9:24 am

    1 star
    Well that was a disaster. I was so excited about these but unlike the photos, mine would not stick together. I ended up with pumpkin pancake mush. I was so sad! I’m used to paleo but it was my first time to use tapioca and coconut flour. Do the rest of you know a secret that you don’t need to write in recipes?

    Reply
  25. christy feig says

    January 11, 2019 at 9:33 am

    Actually wait, don’t write me off yet as a terrible cook. I just noticed I misread the coconut milk amount. Take away my last comment and rating. I’ve binned this batch but I will try again this weekend when I get more pumpkin. Stay tuned!

    Reply
  26. Lisa Clark says

    September 3, 2019 at 3:35 pm

    Is it two pancakes per serving?

    Reply
  27. Erica says

    October 25, 2020 at 8:50 am

    Would almond milk work as a sub for coconut milk?

    Reply

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#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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