The search for a good grain-free, gluten-free fall pancake ends here. These pumpkin paleo pancakes are bursting with fall flavor and, unlike many other paleo pancake recipes, actually taste like a real pancake!

Of all the things in this world to cook or bake, I seriously never thought pancakes would give me such a hard time.

But this stack of pumpkin paleo pancakes right here has been about 2 months in the making.

And let me tell you, eight weeks of failure ridden, Sunday morning breakfasts was getting pretty annoying.

The search for a good grain-free, gluten-free fall pancake ends here. These pumpkin paleo pancakes are bursting with fall flavor and, unlike many other paleo pancake recipes, actually taste like a real pancake!
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I find breakfast to be one of the hardest meals to do grain free.

I know so many paleo advocates out there will say, “just treat it like another meal!” but here’s the thing…I don’t want to! I freakin live for breakfast.

I go to sleep the night before thinking about it, when I randomly wake up in the middle of the night, it’s the first thing that pops into my head and I just flat out refuse to let my restaurant quality waffle maker sit unused in a corner cabinet while I eat chicken and broccoli or some other “dinner” meal first thing in the morning.

Not happening.

So I googled paleo pancakes a few months back and let me just say this, just because it’s on the internet, does NOT mean it’s good.

Holy eff.

The amount of disgusting paleo pancake recipes out there is mind boggling.

I’m not naming any names, but just be prepared to waste a lot of eggs, bananas and almond flour if you’re ever testing some out.

If you want an eggy souffle like pancake, you might be in luck because that’s what most taste like.

Go eat a real egg souffle like this asparagus omelette souffle instead, you’ll thank me.

I, however, wanted a pancake that tasted like a pancake minus the flour part.

Simple sounding, difficult in execution. Until now.

Paleo pumpkin pancakes that taste just like a regular pancake, no eggy souffle pancake texture here!

So after trying other people’s recipes for 8 weeks to try and get that without any success, I gave up, got all my go-to paleo ingredients out, threw some pumpkin on the counter for good measure and totally winged it until I got a batter consistency I liked, crossed my fingers and came out with these pumpkin paleo pancakes.

These are good.

These taste like a pancake, not a banana-y egg casserole in the shape of a pancake.

They’re neck and neck right now with my other favorite go to pancake recipe of all time – perfect protein pancakes (they’ve got 30g of protein per serving!) and that’s saying a lot because I LOVE those pancakes!

They also give my cassava flour pancakes a run for their money but I prefer that recipe for a more traditional paleo pancake whereas this one is great for fall.

Try these fluffy pumpkin paleo pancakes when you're craving pancakes for breakfast but want to ditch the grains and dairy!

When eaten on a weekend that includes 30 clean & jerks to support breast cancer prevention, motorcycle rides to Vermont, apple cider, pumpkin picking, pumpkin chip and salted caramel ice cream and riding dirt bikes around the yard to tire your dog (who must.chase.it) out, your life will be pretty complete.

You can also just eat them for breakfast with a cup of coffee and they’ll be pretty damn good too.

And if you don’t care about the whole “paleo” thing, try these pumpkin protein pancakes or these low carb pumpkin pancakes – both delicious cousins to these paleo pumpkin pancakes.

Sweet potato chocolate chip pancakes and gingerbread pumpkin pancakes are also great fall-inspired pancake recipes to try!

If you have leftovers, check out our guide on how to reheat pancakes and avoid any rubbery flapjacks the next day.

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Pumpkin Paleo Pancakes

Servings: 2 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
The search for a good grain-free, gluten-free fall pancake ends here. These pumpkin paleo pancakes are bursting with fall flavor and, unlike many other paleo pancake recipes, actually taste like a real pancake!

Ingredients 

  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flax seed
  • 2 tablespoons vanilla protein powder, optional
  • pinch of salt
  • 1/2 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/2 cup pumpkin puree
  • 3/4 cup egg whites
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • coconut oil for cooking pancakes

Instructions 

  • Heat a pancake griddle over medium heat.
  • Combine dry ingredients in a bowl.
  • Whisk together wet ingredients in a small bowl.
  • Add wet to dry ingredients and stir together.
  • Add enough coconut oil to the pan to grease the center.
  • Pour batter in approximately 1/4 cupfuls onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
  • Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
  • Repeat with remaining batter, adding more coconut oil to the pan as needed

Video

Nutrition

Serving: 1SERVINGCalories: 506kcalCarbohydrates: 43gProtein: 29gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 16gCholesterol: 14mgSodium: 490mgFiber: 8gSugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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152 Comments

  1. I have a similar recipe on my blog and the comments are mixed as well. I love them so much. Yours look delicious too!! I bet that they taste great!!

  2. Wow!! These were great! They were a little more difficult to flip than regular pancakes, and required more oil in my cast iron skillet, but they were so worth it! I love the flavor and the texture… someone above complained about them being too mushy, but mine were perfect when fully cooked (I think the coconut flour is a necessity to give them the right fluffiness). Another thing I loved about these is that I didn’t feel bloated after eating them, as one tends to feel after eating regular carb-loaded white flour pancakes. And they had the perfect sweetness, that I didn’t even want any syrup on them. My hubby even approved of them, and he’s a tough critic with alternative food recipes to replace traditional unhealthy ones. I’ll definitely be adding these to my regular cooking repertoire. Thanks SO much for sharing the recipe!!