Paleo Pancakes Recipe -
Paleo Pancakes Recipe
  • READY IN 25 mins

Paleo Pancakes

Recipe by  

"These pumpkin pancakes are paleo-friendly and seasoned with cloves, ginger, and cinnamon."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    25 mins


  1. Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth.
  2. Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
  3. Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.
  4. Heat vegetable oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2013

These work well with applesauce (organic/unsweetened) instead of pumpkin also. I use coconut oil or another Paleo fat,.

Most Helpful Critical Review
May 01, 2013

vegetable oil is not paleo...use coconut oil instead

Apr 21, 2014

The one common factor I don't like about paleo pancakes is the length of time they take to cook. Out of all the recipes I have tried this one is the best! 5 minutes per side is acceptable timewise for me but still takes a while and is obviously just the nature of a paleo pancake. I followed the recipe with these changes: I used about triple the amount of almond milk and scooped a 1/4 measuring cup about half filled into a non-stick skillet oiled with coconut oil. I gently smooshed them flatter with the bottom of the measuring cup. I was able to get three 3 inch pancakes per batch for a total of 9. I added 1/2 cup of pumpkin along with the listed spices plus a bit of pumpkin pie spice and nutmeg plus a tiny smidge of cloves. I used baking powder instead of soda in the same amount listed. Topped with maple syrup and had sausage links to round out my paleo lunch. Taste and texture were wonderful! I would definitely make these yummy cakes again!

Feb 17, 2013

Loved this! The pumpkin and spice flavors were delicious. They were not too dense either. Just perfect!

Jan 23, 2013

These were delicious! my 3 and 6 year old loved them and so did I! I had a few left over the next day and I made an egg sandwich using these pancakes as the bread! yummy!

Feb 26, 2013

We really liked these pancakes. It took a little longer to make than what Im used to but I also have only made them out of a mix. I didnt have cloves so I used nutmeg and it was good. I also used coconut milk instead of almond milk. I agree that it really needs alot more liquid they were way too thick. I also use coconut oil to cook them in and coconut oil on top of them instead of butter. If you dont really expect them to taste like normal pancakes you will like them as a yummy breakfast treat.

Feb 18, 2013

These were suprisingly wonderful. My batter seemed a little thick so I added a bit more almond milk. But everyone in the family loved them!

Jan 12, 2013

I loved these, and they hold together so well!


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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