These DELICIOUS, gluten-free, and paleo-friendly pumpkin pie spiced pancakes are a must-have on your next fall-time 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!
Paleo pumpkin Pancake flour
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 pancakes! You can read more about the health benefits of cassava here.
Sweeten things up with ripe bananas in your paleo pancakes
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 wholefoods 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.
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 gluten-free pumpkin pancakes ago!
How to make these easy pancakes
First, mash a banana using a fork or a hand blender and add pumpkin puree, olive oil and eggs. Mix to combine well.
Secondly, add your dry ingredients, including the fall spices, and gently fold into the pumpkin mix.
Cook your paleo pumpkin batter on medium heat until golden brown.
Remember to PIN this recipe for later and to share it with your friends and family!
- 1 ripe banana
- 1/4 cup pumpkin puree
- 2 eggs (for vegan sub for flax eggs)
- 3 tbsp olive oil
- 1/2 cup cassava flour
- 1 tsp baking soda
- 1 tsp of each cinnamon, nutmeg, cardamon, all spice
- 1 medium chopped apple
- 1 tsp each cinnamon, nutmeg, cardamon, all spice
- 1 tbsp coconut oil
- 1 tbsp almond butter
- 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 the spices 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 (4 - 5 min), flip and cook for another 3 - 4 minutes.
- In a separate pan, sautee chopped apples in coconut oil and "FALL" spices until golden.
- Top your FLUFFY stack of pumpkin pancakes with the spiced apples and almond butter. FORK it!
Amount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 238mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 3g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.