Paleo Pumpkin Pancakes
You’ll want to make these flourless pumpkin pancakes for breakfast this fall! They are paleo, grain-free, gluten-free and dairy-free.
I’m so excited that it’s September and I can embrace pumpkin recipes again! Fall is my favorite season probably because of the amazing produce that is in-season and the recipes you can make are endless. As I see more pumpkin popping up and the weather starting to cool, I decided to make these flourless pumpkin pancakes. Pancakes are always a delicious weekend brunch staple. These pumpkin pancakes are the perfect healthy dish to make on a cozy autumn morning. They are light, fluffy and bursting with pumpkin flavor and spices. The pancakes are paleo-friendly, gluten-free and dairy-free. The ingredients don’t contain any flour, butter, oil or refined sugar… yet still taste heavenly!
The ground flaxseeds are optional, but I like adding this addition to sneak some superfoods into the mix. The baking soda will help to thicken the pancakes and give them a little fluff. The spices add that ‘pumpkin pie’ fall taste.
Shop the ingredients used for this recipe:
Flourless Pumpkin Pancakes
As the weather cools down, whip up these healthy flourless pumpkin pancakes. They are the perfect paleo breakfast to make!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Ingredients
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 1/3 cup almond flour
- 1 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Instructions
- Heat greased skillet or griddle over medium heat.
- Beat the eggs in a bowl.
- Add the other wet ingredients (pumpkin puree, vanilla and honey or maple syrup) to the bowl with the eggs and stir well until combined.
- Add all dry ingredients into the bowl with the wet ingredients and mix well.
- Pour approximately 1/4 cup of batter for each pancake onto the skillet or griddle.
- Cook for about 3 – 5 minutes, then gently flip pancakes. Cook for another 3 minutes.
- Place pancakes on a plate and serve with banana, figs and a drizzle of maple syrup or honey.
Pumpkin pancakes are my favorite but not always (ok never) the healthiest choice. These look amazing and so cool that you added flaxseeds. Need to try for my kids, NOT tell them these are a healthier version, and see what happens.
I love the idea of adding figs on top! I never think to use figs 🙂 Those pancakes look awesome too. Great way to get in those fall flavors!
Love making these simple, basically 2 ingredient pancakes!
I am almost ready to start eating pumpkin! Those look delicious
I love Pumpkin (Hate PSL though)! These look really good and easy to make. Canned pumpkin is so versatile.
These lok so delicious love! I’ll have to try them 🙂
I love pumpkin pancakes! Well, I love pumpkin everything, actually…
Love the simplicity of healthy pancakes, these look so good! Love the figs too!
Great recipe! Pinned to give it a try 🙂
I am loving pumpkin pancakes right now! There are so many different versions out there! This one is so interesting because it doesn’t use any kind of flour whatsoever, not even oat, almond or coconut flours! Can’t wait to try it out!
I bought my first can of pumpkin this week- this might be the perfect recipe to use it in!
I’m loving all the pumpkin goodness lately. Yay for pumpkin season!
Ohhhh those figs and bananas!!! How dreamy! Love the healthy flourless twist on these.
Hi!this looks great!im from Greece and we don’t have canned pumpkin can I use fresh?can I only put egg whites?
Thank you!!!!