These grain free pumpkin spice pancakes are so tasty! I think the addition of the pumpkin puree really makes for a heartier, fluffier pancake when compared to just coconut flour pancakes. These are a great breakfast to serve for a lazy autumn saturday morning!
How To Make Healthy Grain Free Paleo Pumpkin Pancakes
The great thing about these pancakes is that they are grain free, dairy free and nut free! So what’s in them? Here’s a list of the main ingredients used to make these pumpkin pancakes;
- Coconut flour
- Pumpkin puree
- Full fat coconut milk
- Eggs
- Coconut sugar and oil
- Pumpkin pie spice
The pumpkin puree makes these pancakes so light and fluffy and goes so well with the coconut and pumpkin pie spice. Drizzle with some maple syrup and top with banana slices and you’ll have yourself one delicious, filling and healthy breakfast that’s so perfect for Fall.
This is the type of breakfast that’s so great on a chilly saturday morning when you can relax and stay cozy while the smell of pumpkin pie spice fills your house. Who doesn’t want that?
Toppings To Try – Paleo Pumpkin Pancakes
- Maple syrup
- Berries
- Banana
- Nut butter
- Local honey
Have you tried these Paleo Pumpkin Pancakes? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.
- 1/4 cup coconut flour
- 1/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/4 tsp vanilla
- 3 eggs
- 1/2 tsp baking soda
- 1/4 tsp apple cider vinegar
- 2 tbsp full fat coconut milk
- 1 tbsp coconut sugar
- 2 tbsp coconut oil or ghee for the pan
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Mix together ingredients and blend with a hand blender or food processor. Make sure that there are no lumps of the pumpkin in the batter.
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Heat the coconut oil or ghee in a skillet under medium heat, I like to use a cast iron griddle like this. Wait a moment for the pan to heat up. Place about 1/3 cup or less of batter in the skillet and slightly flatten and round with a spoon. Let cook for a few minutes or until the pancake has firmed a little, then flip with a spatula.
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Repeat for the remaining batter. Enjoy with maple syrup or just plain!
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With the exception of coconut sugar (which is now in my Amazon cart) I had all the ingredients on hand to make these pancakes for breakfast this morning. They were delicious and even my husband, the pickiest eater on the planet, liked them. Thanks for sharing!
Great! So glad to hear it Sue!
I made these this morning with leftover roasted butternut squash and they turned out great! Very tasty and quick to make. Now I’ll want to make them again tomorrow morning they were that good and just so easy.
Its nice to see a GF pancake recipe that doesn’t use almonds!
Thanks Elizabeth, glad you liked them! I recently made a double batch of these and was reminded how good they are…and now I want to make them again too 😉
Two questions: 1. What is the purpose of the vinegar? 2. Is the sugar really needed? Thank you!
The vinegar reacts with the baking soda to make it fluffy and you can omit the sugar if you want.
how would I modify this recipe to use it to make waffles?
We tried this recipe and followed it to a T except we used egg replacer instead of eggs and they didn’t cook well at all. They stayed like raw batter for a really long time and then just became like fried dough. Any ideas what went wrong?? I was really looking forward to pumpkin pancakes.
Yep, you replaced the eggs with egg-replacer. These won’t work with egg replacer, they need real eggs. When you use coconut flour, you really need a good binder like eggs to work with it 🙂
Any suggestions for not using the egg (no dairy)?
Eggs aren’t dairy. Milk and products from cows, sheep, goats are dairy. Sorry, since this recipe uses coconut flour it won’t work with any egg substitutes.
can you use regular white vinegar instead?
Has anyone tried freezing these? Would they work for a freezer meal?
I love pancakes with pumpkin spice, these look great!