Paleo Pumpkin Pancakes

4.5 from 2 reviews

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Author:
  • Yield: 4



  • 4 eggs, large
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup


  • 1 teaspoon baking powder
  • 1/2 cup almond meal (I used the Trader Joe’s brand)
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon


  1. In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
  2. Next, add in dry ingredients and mix again until everything is combined.
  3. Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
  4. Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.


  • Serving Size: 2 medium pancakes or 1/2 the recipe
  • Calories: 419
  • Sugar: 10
  • Fat: 26
  • Carbohydrates: 23
  • Fiber: 8
  • Protein: 22