It may not be that crazy pumpkin season (ahem fall), but I’m all for pumpkin year round. Thankfully, you can find canned pumpkin even in the hottest summer months. These fluffy Paleo Pumpkin Pancakes filled a recent pumpkin craving I had. Plus, I had a new gluten free flour to try and knew this was the perfect recipe to test it out with.
Best Paleo Baking Flour
These sweet, fluffy pancakes are made using Bob’s Red Mill Paleo Baking Flour. Surprisingly, my first time using this baking mix was a complete success! This Paleo Baking Flour
contains a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour. As a matter of fact, I use all of these flours regularly in my baking. But, the nice thing about this mixture is that it’s ready to go – there isn’t any guesswork needed in figuring out the quantities of each flour for a successful dough or batter.
I have been using Bobs Red Mill gluten free baking flours for years and out of all the baking flours I’ve tried, I think Bob’s makes some of the best quality products. For instance, I love their coconut flour, arrowroot flour, tapioca flour and buckwheat flour. And this Paleo baking flour definitely makes the list as one of my new favorites!
The Easiest Paleo Pumpkin Pancake Recipe
This healthy Paleo Pumpkin Pancake recipe requires only 8 ingredients. Within minutes, you have six soft, fluffy and perfectly sweet pancakes.
The process is simple! First, whisk the eggs in a medium sized mixing bowl. Next, add in the wet ingredients, mix, then add in the dry ingredients. Once the batter is ready, pour about 1/4 cup on an oiled, pre-heated frying pan. Lastly, cover and cook. Flip the pancake when it’s slightly brown on the bottom.
Gluten Free Pumpkin Pancake Toppings
To go along with the whole pumpkin theme, these pancakes were topped with homemade pumpkin butter, raw pumpkin seeds and chocolate shavings.
For the pumpkin butter: combine 1 Tbsp roasted coconut butter (melted), 1 Tbsp pumpkin puree, 1 tsp maple syrup and 1 Tbsp warm water in a small dish.
If you’re looking for more Paleo pumpkin recipes, check out these posts:
Print
Paleo Pumpkin Pancakes
- Prep Time: 5 min
- Cook Time: 3 min/pancake
- Total Time: 23 min
- Yield: 6 pancakes 1x
Description
Fluffy, sweet and easy to make Paleo Pumpkin Pancakes.
Ingredients
- 2 large eggs
- 1/4 Cup pumpkin puree
- 2 Tbsp maple syrup
- 1 Tbsp avocado oil (can sub liquid coconut oil)
- 1/2 Cup Paleo Baking Flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp salt
Instructions
- In a medium-sized mixing bowl, whisk eggs.
- Add in pumpkin, maple syrup and oil. Â Mix well.
- Add in remaining ingredients, mix.
- Grease pan and turn on heat to medium-low.
- Pour about 1/4 cup batter onto pan, cover with lid and let pancake cook for a couple minutes, flip and then cook about 1 minute more.
Keywords: pumpkin, pancakes, breakfast
Yeah so I’m totally making these!! I also can’t wait to pick up the paleo flour…that’s if I can find it.
Yay! I don’t know if I’ve seen their Paleo Mix in stores, but you can definitely buy it online. I think you’d love it 🙂
These pancakes look delicious! I don’t think I’ve seen canned pumpkin here in the UK, I’ll have to track it down 😀
No canned pumpkin!? I hope you can find some 🙂
Haha! It’s not really a thing here, but I’ll do my best to find some ????
I didn’t know Bob’s Red Mill made a paleo flour! I’ll have to try it out! I have a beet pancake recipe on my blog that requires no flour at all if you’re interested. I’m just so sick of almond flour, so this is great to know!
I feel like almond flour is overused – this Paleo Mix does have some almond flour in it though. Have you tried using Cassava flour? It bakes really well and is Paleo friendly 🙂 I’ll have to check out your recipe!
Yes I haven’t tried cooking with it, but I love food made with it!
WOW!! These pancakes look fantasist!! I’m obsessed with pumpkin and will definitely try this recipe.
Thank you! I hope you like them 🙂