These are the best Paleo Pumpkin Pancakes – light, fluffy, moist and incredibly delicious! In addition, this gluten free pancake recipe is low carb, easy to make, healthy and less than 10 ingredients.
It may not be that crazy pumpkin season (ahem fall), but I’m all for pumpkin year round. (Anyone else?!)
Thankfully, you can find canned pumpkin even in the hottest summer months. Most grocery stores in the US carry it year round, or you can purchase it online on sites like Amazon.
Anyway, recent cravings called for pumpkin. And these fluffy Paleo Pumpkin Pancakes were the result!
These pancakes are so moist, fluffy and soft. Literally the BEST pumpkin pancake recipe. In addition, they are:
- grain free & gluten free
- dairy free
- low carb
- easy to make
Truly no better pumpkin pancake recipe out there 😉
Best Paleo Baking Flour
These simple pancakes are made using Bob’s Red Mill Paleo Baking Flour. Surprisingly, this recipe was my first time using this baking mix and it 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 blanched almond flour. And this Paleo baking flour definitely makes the list as one of my new favorites!
For more recipes using this Paleo baking flour, check these out:
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. Cover and cook on medium-low heat. Then, flip the pancake when it’s slightly brown on the bottom.
Repeat until all of the batter has been used up.
Gluten Free Pumpkin Pancake Toppings
There are so many delicious gluten free and dairy free pancake toppings. This particular recipe was topped with maple syrup, pumpkin seeds, hemp seeds, bee pollen and cinnamon. Some other great options include:
- nut/seed butter
- honey or favorite liquid sweetener
- fresh fruit
- coconut butter
- dairy free yogurt
More Pumpkin Recipes
If you’re looking for more Paleo pumpkin recipes, check out these posts:
Fluffy, sweet and easy to make Paleo Pumpkin Pancakes.
- In a medium-sized mixing bowl, whisk eggs.
- Add in pumpkin, maple syrup and oil. Whisk until well mixed.
- Add in remaining ingredients. Whisk until well mixed.
- 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, Paleo, fall recipes, Paleo baking flour