Paleo Pumpkin Pancakes – Detoxinista

Paleo Pumpkin Pancakes are naturally gluten-free and incredibly easy to prepare. You don’t need any specialty flours to make them, and you can bake the whole batch at once for a fast breakfast. It’s such a game-changer!

Yes, you read that right. Baked pancakes.

Inspired by my original Paleo pancakes, these flourless pumpkin pancakes are made with pumpkin puree and almond butter. You can cook them in a skillet if you’d like to, but I find them a little more fragile than a traditional pancake, so it’s much more fool-proof if you just bake the whole batch at once.

No extra oil is required with this method, and the entire batch is ready to eat in 10 to 12 minutes! It doesn’t get much easier than that.

Paleo Pumpkin Pancake Ingredients

What will you need?

• Almond butter
• Pumpkin puree
• Pumpkin pie spice
• Eggs
• Baking soda + vinegar
• Maple syrup

The almond butter works as the flour substitute here, and the eggs give the pancakes structure. I used to make these pancakes with just baking soda alone, but I’ve found that adding a splash of vinegar helps them rise even better, without any baking soda aftertaste.

As an alternative to baking soda + vinegar, you can use 1 teaspoon of baking powder instead.

Keep in mind that most baking powders are made with cornstarch, which would not be Paleo approved, but some brands are made with arrowroot starch, if you need a grain-free option.

How to Make Them

1. Mix. Combine the almond butter, pumpkin, eggs, pumpkin pie spice, baking soda, and maple syrup in a large bowl and mix well. Add in the vinegar, and stir again.

2. Bake. Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Scoop the batter with a 1/4 cup measure, and pour it into pancake “puddles” on the baking sheet.

I usually can fit about 6 pancakes on a half-sheet baking pan, but if you have a smaller pan, you may want to use two baking sheets to fit all of the pancakes at once. This recipe will make 6 to 7 pancakes, depending on the size of your eggs, and how full the measuring cup is when you scoop the batter.

Bake at 350ºF for 10 to 12 minutes, or until the pancakes have risen and look golden.

3. Enjoy! Let the pancakes cool briefly on the pan, then use a spatula to remove each one. Serve warm, with your favorite toppings. I like to serve mine with chopped pecans and a splash of maple syrup on top.

Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. You can reheat these quickly by popping them into your toaster in the morning!

Expert Tips & Common Questions

Can I substitute the almond butter? Yes, you can use sunflower seed butter for a nut-free pancake, or any other nut butter you like. I think cashew butter is the most similar flavored option.

Peanut butter will make the pancakes slightly more dry in texture, and will compete with the pumpkin spice flavor, but it still works.

Can I make these vegan? If you need an egg-free recipe, I recommend checking out my gluten-free Buckwheat Pancakes, which are also baked! You can swap the banana for pumpkin puree.

It’s very difficult to get sturdy results using flax eggs with flourless baking, so I don’t recommend it.

Can I pan-fry them? Yes! Heat a skillet over medium heat, and grease it well with butter or oil. When a drop of water instantly sizzles, the pan is ready to cook the pancakes.

Cook the pancakes using the 1/4 cup measure for size, and cook until bubbles form on the top. Flip, and cook the other side, then repeat with the remaining batter.

If you try these Paleo Pumpkin Pancakes, please leave a comment and star rating below letting me know how you like them. I really appreciate your feedback!

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