These DELICIOUS, gluten-free, and paleo-friendly pumpkin pie spiced pancakes are a must-have on your next fall brunch! with no added sugar, this stack is the perfect homemade fluffy breakfast treat. I’m using cassava flour, which has quickly become a staple in my kitchen.
What could possibly be better than a warm, fluffy stack of pancakes on an October morning?
Well, a stack of fluffy, healthy, sugar-free, and gluten-free pumpkin pancakes!
What makes this pumpkin Pancakes recipe gluten free?
Cassava flour is a great ingredient for making healthy homemade pancakes because it is gluten-free and paleo-friendly.
It’s also nut-free, which makes it a great alternative to one of my favorite paleo pancakes that contain almond flour.
So if you or anyone in your family has a nut allergy, you’ll still be able to enjoy a fluffy stack of healthy homemade gluten-free pancakes! You can read more about the health benefits of cassava here.
How to sweetened paleo pancakes without adding sugar
To keep the paleo and gluten-free pancakes sweet while being sugar-free, I replaced the processed white sugar with a ripe banana.
I love sweetening my recipes with whole foods, such as bananas or sweet potatoes.
Not only does it add sweetness, but it also adds some great nutritional value!
Of course, if you prefer an even sweeter taste you can add 1 to 2 tbsp of maple syrup or honey to your gluten-free pancake batter as well.
Gluten-Free pumpkin pancakes
To give these healthy paleo pancakes a fall twist, I added pumpkin puree and pumpkin pie spice (cinnamon, allspice, nutmeg, cardamom, and ginger).
This is my go-to spice combo of the season!
In the wintertime, I also like to add some extra ground ginger to create festive, seasonal gingerbread pancakes!
There are so many ways you can whip up a pumpkin-flavored recipe, check out my sugar-free sweet potato pie recipe for example.
And, of course, I highly recommend you giving these homemade fluffy paleo and gluten-free pumpkin pancakes ago!
How to make these easy pancakes
First, mash a banana using a fork or a hand blender. Add pumpkin puree, coconut oil, milk of choice, and eggs. Mix well to combine.
Secondly, add cassava flour, pumpkin spice, and baking soda. Combine Well.
On a griddle or greased frying pan, scoop paleo pumpkin pancake batter to the desired size. Cook the pumpkin pancakes over medium heat until golden brown.
Add your favorite toppings and enjoy!
Remember to PIN this recipe for later and to share it with your friends and family!
- 1/2 cup (~1 large) ripe banana
- 1/2 cup pumpkin puree
- 2 eggs (for vegan sub for flax eggs)
- 1/4 cup melted coconut oil
- 3/4 cup milk of choice
- 1 cup cassava flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- In a large bowl, mash the banana with a fork and add pumpkin puree, eggs, and oil. Mix well.
- Add cassava flour, baking soda, and pumpkin pie spice to the mixing bowl and gently combine.
- Heat a frying pan over medium heat and grease. Pour the batter into the pan, using approximately 1/4 of a cup for each pancake.
- Cook until golden brown and small bubbles have started to form (3 - 4 min), flip and cook for another 2 - 3 minutes.
- Top your FLUFFY stack of pumpkin pancakes with your favorite toppings and enjoy!
Amount Per Serving: Calories: 205Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 257mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 5g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.