Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes | Paleo, Gluten Free, Low Carb by Strive to Thrive Nutrition

I am very particular about my pancakes. Growing up, my mom made the best buttermilk pancakes– tender and fluffy, and not at all dense or dry. Sadly, the days of enjoying mom’s famous pancakes are a thing of the past. Mom and I both now eat gluten-free and dairy-free diets, so traditional pancakes are off the menu.

pumpkin pancakes drizzle

Over the years since going paleo, I’ve tried lots of different recipes for grain-free and dairy-free pancakes. A few have been winners, but many of those relied on starches like tapioca or arrowroot to achieve the right texture. And while I don’t have a problem with starches in the grand scheme of things, I’ve had some digestive troubles over the years that have required me to ditch even these “paleo-friendly” flour alternatives.

pumpkin pancakes fork

Which led me to this recipe. Made with coconut flour, these Paleo Pumpkin Pancakes are not only gluten- and grain-free, but also starch-free and nut-free. They are tender and fluffy, yet super satisfying thanks to a dose of healthy fats and fiber. That’s right, these pancakes are downright good for you!

pumpkin pancakes bite

Fall is my favorite time of year, and I love that I can cozy up to a plate of these spice-laden paleo pumpkin pancakes as often as I’d like. I hope you enjoy them as much as I do!

Print Recipe
Paleo Pumpkin Pancakes
Paleo Pumpkin Pancakes | Paleo, Gluten Free, Low Carb by Strive to Thrive Nutrition
Course Breakfast
Cook Time 20 minutes
Servings
2-3
Ingredients
  • 2 Tbsp coconut oil (or butter) softened (melted will work as well)
  • 1 Tbsp honey
  • 3 eggs
  • 1/4 cup coconut milk canned, full-fat
  • 1/4 cup pumpkin puree unsweetened
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Course Breakfast
Cook Time 20 minutes
Servings
2-3
Ingredients
  • 2 Tbsp coconut oil (or butter) softened (melted will work as well)
  • 1 Tbsp honey
  • 3 eggs
  • 1/4 cup coconut milk canned, full-fat
  • 1/4 cup pumpkin puree unsweetened
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Paleo Pumpkin Pancakes | Paleo, Gluten Free, Low Carb by Strive to Thrive Nutrition
Instructions
  1. In a mixing bowl, whisk together the softened coconut oil and honey until smooth.
  2. Separate the egg yolks from the egg whites (this doesn't need to be done carefully). Whisk the yolks into the oil and honey mixture until smooth. Add the whites and whisk until smooth.
  3. Whisk in the coconut milk, pumpkin puree and vanilla extract.
  4. Add the coconut flour, pumpkin pie spice, baking powder and salt. Whisk until smooth.
  5. Heat a nonstick skillet or griddle over medium-high heat.
  6. Spray the pan with coconut oil spray or brush with a little melted oil or butter.
  7. Scoop the batter in 1/4-1/3-cupfuls, leaving a couple inches between each pancake to allow for them to spread.
  8. Once the edges are set and bubbles form on the top, about 5 minutes, flip and cook the other side. These pancakes are delicate, so it's better to err on the side of cooking in further on the first side than risk them falling apart when flipping them.
  9. Cook on the second side for 3-5 more minutes. Continue with remaining batter.
  10. Serve with butter and a drizzle of honey or maple syrup. Enjoy!
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