Before leaving Florida, Kyle and I went a tad bit crazy with our diets. From nightly bottles of wine to greasy fast food delivered straight to our door (I miss you, Uber Eats), it was… um, bad. So, as soon as we arrived in Missouri, we bought an amazing Paleo cookbook and vowed to clean up our diets. The cookbook is called Practical Paleo. Like the title implies, its recipes are actually practical. You won’t find recipes with more than 10 ingredients, and although everything may not turn out as pretty as the pictures, every recipe we’ve tried has been downright delicious. These paleo pumpkin pancakes are low calorie and free of glutens, grains, legumes, dairy, and refined sugar. They’re also pretty darn tasty, both with and without syrup. 

Fall is my favorite season, so I jump at the opportunity to make pumpkin anything. Since y’all loved my homemade oatmeal bars a few years ago, I wanted to share another time-saving, seasonal breakfast option. These can be frozen, so this paleo pumpkin pancakes recipe is great for morning meal prep. Since I’m pretty confident you’ll want to make these weekend after weekend (like we do), you can save/share/print the below recipe card for easy keeping. 

Paleo Pumpkin Pancakes (Adapted from Practical Paleo) 

Paleo Pumpkin Pancakes

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These paleo pumpkin pancakes are the perfect healthy breakfast for fall!

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Ingredients

• 4 large eggs
• 1/2 cup canned pumpkin
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• Pinch sea salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 tablespoon coconut oil (plus extra to grease the pan)
• 1/2 cup blueberries or sliced bananas for garnish

Instructions

1. In a large mixing bowl, whisk together eggs, pumpkin, maple syrup, and vanilla extract. Add cinnamon, pumpkin pie spice, baking soda, and salt. Stir until smooth.
2. Melt the coconut oil in the microwave or over medium-low heat on the stove. Pour the melted coconut oil into the batter. Stir to combine.
3. Grease a skillet with coconut-oil, grass-fed ghee, or another paleo-friendly oil of your choosing. Over medium heat, pour the paleo pumpkin pancake batter into the skillet to make pancakes of your desired size. When a few bubbles begin to appear on top, flip each pancake once to cook completely. Repeat with remaining batter, re-greasing the skillet between batches.
4. Sprinkle ground cinnamon on top and serve with blueberries or bananas. For added sweetness, enjoy with pure maple syrup.

Notes

• If the pancake batter seems runny, sift in 2 tablespoons of coconut flour or 3 tablespoons of almond flour. Stir well to combine and allow batter to sit for 10 minutes to thicken.
• Coconut oil can be substituted for butter or ghee.
• If you don't have or don't like pure maple syrup, you can sweeten the batter with a mashed ripe banana. If you do add a banana, the yield will increase.

As you’ll see above, the batter doesn’t look like much. However, it’ll easily yield at least 8 medium-sized pancakes. If you have trouble finding pumpkin pie spice, it’s available for under $3 on Amazon. Other than that, all the ingredients are inexpensive and can be easily located in your grocery store. 

If you tried these paleo pumpkin pancakes, what did you think? Are you as obsessed as I am? Please feel free to share any comments, questions, or concerns (I sound like an HR department) in the comments section!