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Whip up a batch of Paleo Pumpkin Pancakesfor breakfast!They’re thick,fluffy,and easy to make with just 5 ingredients. A cozy and deliciously dairy and grain-free way to start the day!
I’ll eat a stack of my paleo-friendly almond flour pancakesfor breakfast anytime,but during fall,you’ll only catch me reaching for these Paleo Pumpkin Pancakes. Made with almond flour and pumpkin pie spices,and naturally sweetened with pumpkin puree,they’re not only comforting and satisfying but also help keep your health and wellness goals on track.
If you’re wondering if pumpkin is paleo-friendly,the answer is a resounding YES! It’s a nutrient-dense,low-carb,and fiber-richwinter squash that brings a naturally sweet flavor and mouthwatering orange hue to this classic breakfast. Plus,it just isn’t a healthy fall breakfast without the pumpkin!
Recipe features
- A warm and cozy paleo breakfast that’s as easy to make as classic pancakes. All you need are 5 simple ingredients and 15 minutes!
- The batter is made from a base of almond flour and pumpkin puree,making this pumpkin pancakes recipe naturally grain-free,dairy-free,gluten-free,and refined sugar-free.
- Imagine the perfect balance of thick,fluffy pancakes and warm pumpkin pie spices in every bite!
Ingredients
Eggs–4 eggs give these pancakes a perfectly moist and fluffy structure. Remember to take them out of the fridge 30 minutes before you start cooking to bring them down to room temperature.
Pumpkin puree–Canned pumpkin puree (not pumpkin pie filling) works perfectly in this paleo pancake recipe. If you’re using fresh pumpkin puree,strain out as much moisture as possible for the best results.
Almond flour–My favorite nutrient-packed,paleo-friendly alternative to regular flour. It’s made from finely ground-blanched almonds,so you can even make it yourself at home by blending raw slivered almonds! Almond meal does not work as well in this recipe because of its coarser texture.
Pumpkin pie spice –Use a store-bought blend or make your own by combining 2 teaspoons of cinnamon,½ teaspoon of nutmeg,½ teaspoon of ginger,and ¼ teaspoon of allspice.
Baking powder–Use a grain-free brand if you strictly follow the paleo diet,as some baking powders contain cornstarch.
Instructions
Step 1:Make the batter.Whisk the eggs and pumpkin puree in a large mixing bowl until well combined. Gently stir in the almond flour,pumpkin pie spice,and baking powder until combined.
Step 2:Cook. Pour some of the batter onto a hot skillet and cook until bubbles form on top. Flip and cook on the other side until golden brown and cooked through.
Step 3:Serve. Stack your pumpkin pancakes high,drizzle maple syrup over the top,and enjoy!
Tips and FAQs
- Don’t overmix the pancake batteror else the pancakes won’t be as fluffy.It’s okay if there are a few lumps in the batter!
- If you don’t have a kitchen scale,use the spoon-and-level method for perfectly measured almond flour(spoon the flour into the measuring cup and level off the excess with a knife). This prevents you from adding too much flour to the batter,which can make your pancakes taste dry and dense.
- A preheated skillet or griddle (over medium heat) is the way to go!If you’re not sure if the surface is hot enough yet,cook a test pancake with a little bit of batter.
- The best way to keep the cooked pancakes warmis to transfer them to a baking sheet,cover them with foil,and place them in the oven set to the lowest temperature (200ºF or so) until you’re ready to eat.
Tip
You’ll know it’s time to flip the pancakes when bubbles begin to form on the top and around the edges. This can take between 2 and 3 minutes on medium heat. Once it’s flipped,don’t flip it again!
Variations
Personalize your pumpkin pancakes with any of these paleo-friendly mix-in ideas:
- Chopped nuts –Fold in a handful of chopped walnuts,pecans,or almonds for some crunch and a boost of protein and healthy fats.
- Dark chocolate –Use dairy-free and refined sugar-free dark chocolate chips or chunks that have at least 70% cacao. Cacao nibs are a good option,too.
- Fresh or dried fruit–Fold in a handful of fresh berries (like blackberries or raspberries) or finely chopped unsweetened dried fruit (such as dates,golden raisins,or pineapple).
- Spices and extras –Add a dash of cinnamon,nutmeg,ginger,vanilla,or almond extract to amp up the warm fall flavors.
Serving suggestions
Top your paleo pancakes with a generous drizzle of pure maple syrup and melted ghee. Complete the breakfast with paleo-approved toppings,such as creamy almond,cashew,or sun butter,a sprinkle of pumpkin seeds (pepitas),fresh berries,banana slices,or a dollop of coconut whipped cream to make them even more irresistible!
For a paleo-friendly feast,pair your pancakes with scrambled eggs,grass-fed bacon or sausage,baked sweet potato slices,and avocado slices. For Sunday brunch,don’t forget the Whole30 breakfast casserole,butternut squash hash,and a simple green salad!
What can I use instead of almond flour?
I haven’t tested it,but you can try substituting another grain-free flour,such as cashew flour or coconut flour. Just remember that coconut flour is highly absorbent,so you’ll need to use about ¼ cup of coconut flour for every cup of almond flour and add an extra egg to the batter to maintain the right consistency.
Can I substitute the eggs?
I haven’t tested an egg-free version of this recipe;however,substituting the eggs with 4 flax eggs (1 flax egg=1 tablespoon ground flaxseed mixed with 3 tablespoon water) might work. Let me know if you try it!
Can I use the batter to make waffles instead?
Yes! Simply preheat your waffle iron and lightly grease it with coconut oil or a paleo-friendly cooking spray. Pour the batter into the waffle iron and follow the manufacturer’s instructions for cooking time.
Storage
Refrigerator:Once the leftover pumpkin paleo pancakes are cool,transfer them to an airtight container and separate each pancake with a piece of parchment paper. Store them in the fridge for up to 3 days.
Freezer:The pancakes also freeze well for up to 2 months. Reheat the frozen pancakes in the microwave,toaster oven,or skillet until warm.
More paleo breakfast recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Paleo Pumpkin Pancakes
Whip up a batch of Paleo Pumpkin Pancakesfor breakfast! They’re thick,fluffy,and easy to make with just 5 ingredients. A cozy and deliciously dairy and grain-free way to start the day!
Servings:pancakes
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Instructions
Whisk the eggs and pumpkin together in a large bowl,then add the almond flour,pumpkin pie spice and baking powder to that same bowl and stir to combine,being careful not to over-mix.
Heat a large nonstick skillet or a griddle over medium heat and spray with nonstick spray. Once hot,use a tablespoon measuring spoon to spoon 3 tablespoons of batter per pancake (no bigger than this as it’ll be harder to flip) onto the skillet. NOTE:Do not crowd the griddle as you will need extra room to flip the pancakes since they are more fragile than traditional pancakes.
Cook the pancakes for 2-3 minutes per side.
Serve with maple syrup and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:114kcal| Carbohydrates:4g| Protein:6g| Fat:9g| Saturated Fat:1g| Polyunsaturated Fat:0.4g| Monounsaturated Fat:1g| Trans Fat:0.01g| Cholesterol:82mg| Sodium:84mg| Potassium:57mg| Fiber:2g| Sugar:1g| Vitamin A:737IU| Vitamin C:1mg| Calcium:74mg| Iron:1mg
