Paleo Pumpkin Pancakes

Looking for a stack of fluffy pancakes that will raise your weekend brunch to another level? This gluten-free, paleo-friendly and delicious paleo pumpkin pancake recipe definitely needs to be on your list! It is as heavenly as those IHOP pancakes except much healthier, with way less sugar. Instead of all the multi-grain wheat flour, I used cassava flour, which has quickly become a staple in my recipes. 

Paleo Friendly Flour: Cassava

Cassava flour is a great ingredient for making pancakes because it is gluten-free and paleo-friendly. It’s also nut-free. So it can be a great alternative to one of my favorite paleo pancakes which contains almond flour in the ingredients. So if you or anyone in your family has a nut allergy, you’ll still be able to enjoy this fluffy stack! You can read more about the benefits of cassava here.

Sweeten things up with ripe bananas

To keep the pancakes sweet, I replaced conventionally processed white sugar with a ripe banana. I love sweetening my recipe with wholefoods such as bananas or sweet potato (check out my sugar free sweet potato pie recipe)! Of course, if you prefer a sweeter taste, adding 1 to 2 tbsp of maple syrup or honey might make them a little more satisfying. 

To give them a fall twist, I added pumpkin puree and apple pie spice (cinnamon, all spice, nutmeg, cardamom, ginger). This is my go to spice combo of the season! In the wintertime, I also like to add some ground ginger to create a stack gingerbread pancake! 

There are so many ways you can whip up a pumpkin flavored recipe. If you bleed orange like I do, I highly recommend giving these Paleo Pumpkin Pancakes a go. Don’t forget to PIN this recipe for later and share with your friends and family!

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Yield: 6 medium pancakes

Spiced Apples Paleo Pumpkin Pancakes

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Paleo Friendly, Gluten-Free, FLUFFY Pumpkin Pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

Wet Ingredients

• 1 ripe banana
• 1/4 cup pumpkin puree
• 2 eggs, Vegan sub for Flax eggs
• 3 tbsp olive oil

Dry Ingredients

• 1/2 cup cassava Flour
• 1 tsp baking soda
• 1 tsp of each cinnamon, nutmeg, cardamon, all spice

Toppings

• 1 medium chopped apple
• 1 tsp each cinnamon, nutmeg, cardamon, all spice
• 1 tbsp coconut oil
• 1 tbsp almond butter

Instructions

1. Mash banana and mix all the wet ingredients in a mixing bowl
2. Add dry ingredients, mix well
3. Pour the mixture into rings in a greased frying pan (medium heat)
4. Cook 4 - 5 min, flip and cook for another 3 -4 min
5. Sautee chopped apples in coconut oil and "FALL" spices until golden.
6. Top the "spiced apples" and almond butter on your FLUFFY stack of pumpkin pancakes. FORK it!

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Yield: 6 medium pancakes

Spiced Apples Paleo Pumpkin Pancakes

Print

Paleo Friendly, Gluten-Free, FLUFFY Pumpkin Pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

Wet Ingredients

• 1 ripe banana
• 1/4 cup pumpkin puree
• 2 eggs (Vegan sub for Flax eggs)
• 3 tbsp olive oil

Dry Ingredients

• 1/2 cup cassava Flour
• 1 tsp baking soda
• 1 tsp of each cinnamon, nutmeg, cardamon, all spice

Toppings

• 1 medium chopped apple
• 1 tsp each cinnamon, nutmeg, cardamon, all spice
• 1 tbsp coconut oil
• 1 tbsp almond butter

Instructions

1. Mash banana and mix all the wet ingredients in a mixing bowl
2. Add dry ingredients, mix well
3. Pour the mixture into rings in a greased frying pan (medium heat)
4. Cook 4 - 5 min, flip and cook for another 3 -4 min
5. Sautee chopped apples in coconut oil and "FALL" spices until golden.
6. Top the "spiced apples" and almond butter on your FLUFFY stack of pumpkin pancakes. FORK it!