Paleo Pumpkin Pancakes

Gluten-free pumpkin pancakes stacked on a plate topped with a square of butter and pecans and drizzled with maple syrup.

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These Paleo Pumpkin Pancakes are the perfect fall weather breakfast! They're light and fluffy, with real pumpkin and just the right amount of spice. Plus they're gluten-free, grain-free, dairy-free, nut-free and refined sugar-free.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 205kcal

Author: Don Baiocchi

Ingredients

½ cup coconut flour
½ cup arrowroot flour/starch
1¼ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup canned pumpkin puree not pumpkin pie filling
1 cup room temperature water
3 large room temperature eggs
1 tablespoon pure maple syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
cooking fat for greasing the pan, such as avocado oil, coconut oil or ghee (which is technically not dairy-free)

Instructions

Heat the oven to 200° F.
In a large bowl, whisk the coconut flour, arrowroot, cinnamon, baking soda, salt, ginger, cloves and nutmeg.
In a medium bowl, whisk (you can use the same whisk, no need to clean it) the pumpkin, water, eggs, maple syrup, vinegar and vanilla.
Pour the wet ingredients into the dry ingredients and whisk until combined. The batter will be thick and look a little grainy.
Heat a griddle or large skillet over medium-low heat. Once hot, generously grease it with the cooking fat.
Add about 3 tablespoons of batter onto the griddle/skillet and smooth to an even layer. Repeat with as many pancakes as you can fit (make sure they're not too close together). Let cook until the bottom side is golden brown, about 4-5 minutes. Flip and let cook until the second side is golden brown, about 4-5 minutes. Transfer the pancakes to the baking sheet and place in the oven to keep them warm while you prepare the next batch.

Notes

Substitutions

You canNOT substitute anything for coconut flour. It is a very unique ingredient – nothing else is similar to it.

You can use tapioca flour/starch instead of arrowroot.

These pancakes are neither too spicy nor too mild, but you can always use less spices. I wouldn't add more until you try the recipe at least once. You can also add other spices, like ground allspice or cardamom.

You can use honey instead of maple syrup.

You can use lemon juice instead of apple cider vinegar (but you won't taste it).

Make ahead

Yep! Let them cool to room temperature, then store in the fridge for up to 5 days. Reheat on a baking sheet in a low oven

Freezer instructions

Yes! Let cool to room temperature. Then place in a single layer on a parchment paper-lined baking sheet and put the sheet in the freezer. Once the pancakes are frozen (about 2-3 hours), transfer them to a freezer-safe container or baggie. They can be frozen for up to 3 months.

Thaw overnight in the fridge. Reheat on a baking sheet in a low oven.

Nutrition