Paleo Pumpkin Pancakes


As you can see, I really like pumpkin, hence all the pumpkin recipes throughout October and November. It’s such a versatile gourd. It’s naturally sweet and full of fiber. It’s also a great substitute for butter in a lot of recipes, if you don’t mind the orange hue. So, I decided to try my hand at making paleo pancakes. Don’t get me wrong, I love carbs, but I also like to try new things. So, here is what you’ll need:

3 eggs, beaten

  • 2/3 cup (150 g) puréed pumpkin
  • 1/3 cup (75 g) almond milk (or whatever milk you like)
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


First beat the eggs until smooth and yellow.


Next, add the pumpkin, almond milk, honey, and vanilla, mixing well.


You will then add the coconut flour, baking soda, salt, and spices.

Once the batter is thoroughly combined, heat up a greased pan and put a large dollop of the mixture in. I used a large cooking spoon which ended up giving me 6 like sized pancakes.


And there you have it, Paleo Pumpkin Pancakes!


Instead of syrup, I used some cranberry sauce I bought at the Bath Christmas market made by the company Victorian Kitchens.


It went really well with these pancakes, although maple syrup or whipped cream is nice too. These pancakes weren’t the easiest to make as they were a bit delicate, making them hard to turn over. Most likely because traditional flour was not used, hence, no gluten. I may add a bit of flour to help bind them next time. It was definitely worth a try making something different. The hardest part was finding the right temperature so they would cook without burning. I started at heat level 4 on my stove, then put it down to 3 if you’re wondering where to start. Hope you try making these pancakes this week! Thanks for reading and Happy Eating!

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