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Side view of a stack of four fluffy paleo pumpkin pancakes topped with a swirl of pumpkin spice coconut whipped cream and a drizzle of maple syrup.

Amazingly Fluffy Paleo Pumpkin Pancakes


  • Author: Jamie Monkkonen
  • Total Time: 25 mins
  • Yield: 12 5-inch pancakes 1x
  • Diet: Gluten Free

Description

Soft and fluffy gluten-free and Paleo Pumpkin Pancakes you can bake in the oven! This easy one-bowl recipe is nutrient-dense with 8 whole food ingredients. Unlike most almond butter pancakes, this recipe is soft and fluffy with the addition of tapioca flour and pumpkin!


Ingredients

Scale
  • 1 cup almond butter (250 grams)
  • 1 ½ cups canned pumpkin (320 grams)
  • ½ cup tapioca flour (60 grams)
  • 4 eggs
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 4 teaspoons honey
  • 1 1/4 teaspoons pumpkin pie spice (or see notes for my combination)

Instructions

  1. Preheat and Mix: Preheat oven to 350 degrees F (175 C) and line a large baking sheet with parchment paper. Add all ingredients to a large mixing bowl and mix thoroughly.Overhead view of a large mixing bowl filled with mixed batter with a smoothie-like consistency.
  2. Pour the batter: Pour pancake batter in 5 inch (12 centimeter) rounds onto the lined baking sheet, leaving a little room between the pancakes for spreading. I find a 1/3 cup measure is the right size to scoop and pour the batter.Overhead view of 6 uncooked pancake rounds on a large baking sheet covered in parchment paper.
  3. Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the top looks cooked through (not wet).Overhead view of 6 freshly baked paleo pumpkin pancakes on a baking sheet covered with parchment paper.
  4. Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing with a spatula. Serve warm with Pumpkin Spice Coconut Whipped Cream and maple syrup!Side view of a stack of four finished fluffy paleo pancakes with a swirl of vegan pumpkin spice whipped cream on top!

Notes

My recipe for Pumpkin Pie Spice:
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon ground cinnamon

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: breakfast, brunch
  • Method: Baking
  • Cuisine: American

Keywords: paleo pumpkin pancakes, healthy pumpkin pancakes, almond butter pancakes, gluten-free pumpkin pancakes, grain-free pumpkin pancakes