Paleo Pumpkin Pancakes

5 from 1 vote

These light and fluffy Whole30 Pumpkin Pancakes are a delicious and easy paleo recipe. Perfect for a Saturday brunch or holiday breakfast!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast & Brunch

Cuisine: American

Keyword: paleo pumpkin pancakes, whole30 pumpkin pancakes

Servings: Pancakes

Calories: 113kcal

Author: Bethany Galloway

Ingredients

1/2 cup Almond flour
1/3 cup Tapioca starch
1/4 cup Coconut flour
2 teaspoons Pumpkin spice
1 teaspoon Cinnamon
3/4 teaspoon Baking soda
1/2 teaspoon Salt
3 large Eggs
1 cup Unsweetened almond milk
1/2 cup Pumpkin puree
1 medium Banana ripe
1 teaspoon Apple cider vinegar
1 teaspoon Vanilla extract
Cooking spray, olive oil, or coconut oil to grease the pan
Chopped walnuts optional garnish
Coconut whipped cream optional garnish

US Customary - Metric

Instructions

Place a skillet on the stove over medium-low heat.
Spray the skillet with oil or add a little olive oil or coconut oil to the skillet.
Whisk dry ingredients together (Almond flour, Tapioca flour, Coconut flour, Pumpkin spice, Cinnamon, Baking soda, Salt).
In a separate bowl, mash or blend pumpkin puree and banana together.
In a separate bowl, whisk eggs together.
Add pumpkin puree and banana, eggs, milk, apple cider vinegar, and vanilla to dry ingredients and mix well.
When the oil is hot (to test, drip a drop of water in and see if it sizzles), add pumpkin pancake batter to the skillet. Use 2-3 tablespoons per pancake, spreading it out a little into a circle.
Place the lid over the skillet and cook for 2 minutes on each side, carefully flipping in between. Make sure you put the lid back on after flipping!
Garnish with coconut whipped cream and chopped walnuts, and enjoy!

Notes

Serving size: The nutrition calculation is per pancake. This recipe yields 12 pancakes, making 4 servings of 3 pancakes each.
Consistency: Aim for a batter that's thick yet pourable. If you find your batter is on the thicker side, you can add a little more milk. Conversely, if it's too runny, a touch more almond or coconut flour can help thicken it up.
Perfecting the Flip: Flipping pancakes can be a bit of an art form. Using a wide spatula can help ensure the pancake doesn't break apart. When I flip, if I slide the spatula under and the pancake moves with the spatula, I carefully remove the spatula from underneath, pop the lid back on, and wait another minute.
Adjusting the Heat: If you notice your pancakes are browning too quickly but are still raw in the middle, turn down the heat a notch. On the other hand, if they're taking too long to brown, you might need to increase the heat slightly.
Customizing Your Toppings: While this pumpkin pancake recipe suggests coconut whipped cream and chopped walnuts, the beauty of these fluffy pumpkin pancakes is their versatility. Feel free to get creative! Fresh fruit, a sprinkle of coconut sugar (if you're doing paleo), chopped pecans, or even a homemade pumpkin pie spice blend can add a unique twist to your breakfast. Remember, if you're strictly following Whole30, ensure your toppings are compliant.
Storage: Place your cooled pancakes in an airtight container, separating layers with parchment paper to prevent sticking. They'll stay fresh in the refrigerator for up to 3 days.
Freezing: Place the cooled pancakes on a baking sheet in a single layer and freeze for about an hour. Once they're frozen, transfer them to a zip-top freezer bag or an airtight container, again separating layers with parchment paper. They can be stored in the freezer for up to 2 months. When you're ready to eat, there's no need to thaw—just reheat directly from the freezer.
Reheating Tips: For the best results, reheat your pancakes in a toaster or skillet until they're warmed through. This method helps them retain their crisp edges. If you're in a hurry, microwaving is an option, but they might be a bit softer.

Nutrition