Paleo Pumpkin Pancakes Recipe

Paleo Pumpkin Pancakes Recipe

Paleo Pumpkin Pancakes

It’s fall, so you knew the PUMPKIN ALL THE THINGS!!!! Posts and recipes were coming. Only this time, we’re making pancakes which are essentially double win. So grab your Pumpkin Spice Latte, and let’s get started!

This recipe features quality ingredients, like Vital Farms Pastured eggs, and Certified Paleo Cassava Flour from Ottos Naturals so that you’re not only getting an awesome pancake but maybe even a chance to check out these LEGIT companies that are affiliated with the Paleo Foundation, too.


• 1/4 cup pumpkin puree

•  3 tbsp almond or cashew milk

•  1 tbsp maple syrup or honey

•  3 Vital Farms eggs

•  1 tbsp coconut oil, melted

•  1 tsp vanilla

•  3/4 cup Ottos Cassava Flour

•  2 tsp cinnamon

•  1/2 tsp of nutmeg

•  1/4 tsp baking soda

•  Pinch of  salt


Mix together pumpkin, almond or coconut milk, honey, eggs, oil, and vanilla in a large bowl. Mix together Ottos Cassava Flour, salt, nutmeg, and baking soda in a medium bowl. Add the flour mixture to wet ingredients and mix until smooth.

On medium heat, pour 1/3 cup of the mixture onto a well-oiled pan to create each pancake. Cook until the edges of the pancake begin to look dry, or until lightly browned.

Plate. Top with Maple Syrup, Apricot Preserves, Nuts… pretty much whatever you feel like. Why not? These are pancakes so they are meant to be enjoyed 🙂




3 Responses

  1. How many pancakes/servings does this make? I cook for just myself, so this would have to be cut down, but by how much? It sounds lovely, and I can adapt it to the AIP with a few changes. Great recipe.

  2. First time cooking with cassava flour and the recipe worked great. I used a different brand cassava flour and it did seem to take a bit more almond milk to thin the batter to right consistency. But making regular pancakes for years that seems to be the norm.

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