These paleo pumpkin pancakes have the texture you’d expect from coconut flour recipes and are full of spice! Everything you want in each bite.
This is one breakfast that’s paleo-approved, delicious, and easy to whip up in the blender!
Yes, not only will this be a delicious stack of pancakes, but they’re also super easy to make.
Want to make them more epic? Top them with whipped coconut cream and a drizzle of almond butter. How’s that for a start to your weekend?
Paleo Pumpkin Pancake Ingredients
Coconut flour adds a lot of fiber, is lower in carbs, and it’s gluten-free. It’s a great ingredient base to make paleo pumpkin pancakes. It provides a nutty, sweet taste that’s not overpowering and gives these healthy pumpkin pancakes a fluffier texture.
It also makes this a low-carb recipe, with each pancake clocking in at only 3 grams of net carbs. This is the ULTIMATE low-carb pancake recipe that even my kids find worthy of being included in our Saturday pancake ritual.
Here’s are the ingredients you’ll need to make them:
- pumpkin puree: the star ingredient and what makes these pancakes super moist
- unsweetened almond milk: the liquid in this pancake recipe. Swap it for your favorite non-dairy altertnative
- liquid stevia: adds a touch of sweetness but completely optional
- eggs: essential for coconut flour recipes. Don’t skip or try to swap for flax eggs
- coconut oil: swap for ghee or regular unsalted butter
- vanilla extract: adds a nice touch to the flavor of pumpkin
- coconut flour: the grain-free flour of choice. It’s highly absorbent, hence the need for six eggs and additional liquid
- cinnamon and a pinch nutmeg: what’s a pumpkin recipe without cinnamon and nutmeg?
- salt: reacts with the baking soda for fluffier pancakes
- baking soda: gives these pancakes a “lift”
You may be thinking, “if I only had more paleo recipes like this, my family wouldn’t have a problem eating better!”.
I used to think the same thing when I followed a paleo diet and tried to get my family on board. That became my main motivation behind the Family Kickstart, a paleo and clean eating meal plan designed for families.
The program includes a guide, 4-weeks of meal plans with kid-friendly recipes, like these pancakes, a done-for-you weekly shopping list, and a meal prep guide to help you stay ahead.
You can learn more about the types of recipes and everything my Family Kickstart program has to offer here.
How to Make Healthy Paleo Pumpkin Pancakes
Making these paleo pancakes is simple since your blender does all the work! If you can make a smoothie, you can make these pancakes. No worries, you can make this in a bowl too.
Using the blender helps the coconut flour fully absorb all the liquid ingredients without having to wait the ten minutes like when mixed in a bowl.
Here’s how to make them:
- Mix the wet ingredients
In a blender, combine eggs, milk, pumpkin, and vanilla. Or in a large bowl. - Add the dry ingredients
To the egg and pumpkin mixture, add the coconut flour, baking soda, pumpkin spice or cinnamon, and salt, and blend for about a minute until the mixture is thick and the coconut flour has absorbed most of the liquid. In a bowl, add the dry ingredients, mix, and wait 10 minutes. - Turn on the heat
Lightly grease and heat and large non-stick pan or griddle over medium heat. - Pour and cook
Pour 2 tablespoons of the batter onto the heated surface and spread the batter out slightly with the back of a spoon to about 2 inches big. Cook until the bottom is golden brown before flipping and cooking for an additional 1 to 2 minutes. - Repeat
Remove the pancakes from the heat and repeat with the remaining batter as necessary.
Paleo Pumpkin Pancake Batter
You can’t make this paleo pumpkin pancake batter without the coconut flour; so before you ask… don’t be tempted to swap the coconut flour for almond or oat flour.
Coconut flour is a unique ingredient and requires a lot more liquid than most other flour-based recipes. This recipe was specifically developed by using coconut flour.
Some main differences between regular and coconut flour pancake batter:
Coconut pancake batter is slightly more thick and cohesive
Not something you can “pour” onto the pancake griddle. You should be able to scoop 2 to 3 tablespoons easily.
Coconut pancakes should be smaller in circumference
Since the coconut flour pancake batter is thicker, it takes longer to cook. If your pancakes are too large, this will result in burnt edges with undercooked centers.
Don’t freeze
While cooked coconut pancakes can be refrigerated and reheated, they don’t hold up well in the freezer and come out with a spongy, unpleasant texture. Leave the freezing for classic pumpkin pancakes and just refrigerate what’s leftover from this breakfast recipe in an airtight container for up to 3 days.
Check out this post to learn more about substituting coconut flour in baking and cooking.
Paleo Toppings for Pumpkin Pancakes
Pancake toppings are the fun part, and you’re following a paleo diet or simply want to make healthier pancakes, it’s no different. Below are some traditional pancake topping ideas as well as a few paleo-approved options that are no less delicious:
- Homemade Cinnamon Syrup
- whipped cream
- cinnamon
- whipped coconut cream
- almond butter
Paleo Pumpkin Pancakes with Coconut Flour
Ingredients
- 4 eggs
- ½ cup milk, any
- ½ cup canned pumpkin
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon pumpkin spice or cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
In a bowl:
- In a large bowl, whisk eggs. Add the milk, canned pumpkin, and vanilla extract until combined.
- To the bowl, add the coconut flour, pumpkin spice or cinnamon, baking soda, and salt. Whisk vigorously to combine and help the coconut flour absorb the liquid. Let the mixture sit for 10 minutes before cooking pancakes.
In a blender:
- In a blender, combine eggs, milk, pumpkin, and vanilla, until the mixture is thoroughly combined.
- Add in coconut flour, baking soda, pumpkin spice or cinnamon, and salt, and blend for about a minute until the mixture is thick and the coconut flour has absorbed most of the liquid.
Cook:
- Heat an electric griddle or large non-stick pan over medium-high heat. Once hot, grease it with oil or butter.
- Pour 2 tablespoons of pancake batter and with the back of a spoon, spread the batter out slightly to about 2 inches wide.
- Cook for about 2 minutes on the first side until golden brown, and flip. Cook the other side for an additional 1-2 minutes, until the middles puff up.
- Serve with butter and a drizzle of maple syrup.
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