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Paleo Pumpkin Pancakes

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Paleo pumpkin pancakes are soft, fluffy, and filled with cozy fall flavors. Made with wholesome, grain-free ingredients, they’re a delicious, gluten-free way to enjoy pumpkin for breakfast.

Ingredients

  • 1/2 cup pumpkin puree (unsweetened)
  • 2 large eggs
  • 1/4 cup almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Coconut oil (for cooking)
  • Optional: maple syrup or honey for serving

Instructions

  1. In a bowl, whisk together pumpkin puree, eggs, and vanilla extract until smooth.
  2. Add almond flour, coconut flour, baking soda, spices, and salt. Stir until combined.
  3. Let the batter rest for 2–3 minutes to thicken.
  4. Heat a skillet over medium-low heat and lightly grease with coconut oil.
  5. Scoop 2–3 tablespoons of batter per pancake onto the skillet and gently flatten into circles.
  6. Cook for 2–3 minutes until bubbles form and edges are set. Flip carefully and cook another 1–2 minutes.
  7. Serve warm with desired toppings.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Keep heat on medium-low to prevent burning while ensuring the pancakes cook through.
  • Letting the batter rest helps the coconut flour absorb moisture for a better texture.

Nutrition

Find it online: https://thefamilycooking.com/paleo-pumpkin-pancakes/