Paleo Pumpkin Pancakes

My paleo pancakes are soft, fluffy, and most importantly, NOT dry. Nor do they taste like eggys bananas like that easy paleo pancake recipe floating around online. Yikes. Actually, these are also the only pancakes I’ve ever made where I didn’t burn the first batch.

Paleo baking can be difficult due to the flour substitutes and can dry things out. Almond flour and coconut flour are good alternatives, but too much is a bit excessive. The Paleo Diet calls for some nuts and berries. If we’re baking with cups of almond flour it doesn’t follow the plan, does it? This is made with mostly pumpkin and eggs so it comes moist.

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  • 1/2 cup organic canned pumpkin
  • 4 eggs
  • 1 tsp vanilla
  • 1 tbsp pure maple syrup
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda (I usually use between 1/2 tsp and 1 tsp)
  • Cinnamon, allspice, nutmeg to taste

photo 1


Whisk eggs together and add pumpkin, vanilla, and maple syrup to combine. In a separate bowl sift coconut flour, baking soda, and spices. Add dry ingredients to wet ingredients and whisk until evenly combined. The batter will be thicker than your average pancake batter.

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Heat 2 tbsp. coconut oil in a large skillet. You will need to repeat this each time you add pancakes to make sure the pan is evenly coated. Spoon batter in the pan. You will need to use the spoon to spread out the batter since it is a bit thick. Flip once the pancake gets a bit fluffy and the edge gets lighter in color or bubbles form.

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FLIP TIP: This is a delicate process. When flipping the pancakes, guide the spatula under the pancake. Do not lift the pancake all the way off the pan. Instead, with the spatula under the pancake, keep the tip of the spatula on the pan as you flip up and onto its uncooked side. You aren’t picking it all the way up and flipping in the same spot – you’re flipping away from its original location in the pan. (Think of flipping a giant tire over away from your body). You’ll need a bigger pan to do this because you need double the space.

You may also use chocolate chips (Enjoy Life brand is dairy, soy, and nut free – but has cane sugar) or bananas!

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Makes about 12 pancakes.


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7 thoughts on “Paleo Pumpkin Pancakes

  1. […] to research the reintroduction phase more. Or, at least, what recipes I’d like to make first. Paleo pumpkin pancakes (sans egg whites), […]

  2. Cynthia Johnson January 23, 2014 at 8:47 pm Reply

    I choose not to eat “regular” pancakes because they spell digestive disaster for me so these pumpkin versions were a real treat. My batch made 5 good size cakes (4.5 inches in diameter) and were light, fluffy, and satisfying. My initial concern that one batch would not be enough to allow for morning leftovers was unfounded which means there would have been enough for me to share had I been willing (ha ha). I actually insisted dh try a bite and he was super impressed. Thanks for another winner!

  3. jamie January 26, 2014 at 10:45 am Reply

    These look great and I think my 4 year old would eat them. I’m going to give them a try tomorrow morning.

  4. chewcv February 19, 2014 at 11:22 am Reply

    These look great. Not sure you can get canned pumpkin in the uk though. I do banana pancakes, which are just one banana and one egg per person. Mash/whisk and then cook on a low heat :)

    • mangiapaleo February 19, 2014 at 12:49 pm Reply

      No canned pumpkin? That’s too bad! Maybe another kind of squash? Or puree it your own way. yum!

  5. Brenda July 7, 2014 at 5:38 pm Reply

    How many pancakes do I eat?

    • mangiapaleo July 8, 2014 at 8:26 am Reply

      I don’t know.. how many DO you eat? ;) Eat as many as you can! haha. This recipe makes 6-8 depending on size.

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