free from: gluten, dairy, grains and refined-sugar (paleo friendly)
Fall may be coming to an end, but I’m certainly not done with my pumpkin recipes! Pumpkin adds such a comforting flavor and texture to baked goods, I want it in everything…so why not paleo pumpkin pancakes?!
These pancakes are SO easy to make. This entire recipe should take less than 20 minutes.
These paleo pumpkin pancakes are gluten free, dairy free and grain free. As the name suggests, they are paleo friendly and low in sugar–see below for a refined-sugar free swap.
These are fluffy, delicious and truly taste like fall. They also reheat well, so these are an easy option to make ahead for the week. Enjoy with maple syrup, berries, chocolate and more!
What You Need
- Cassava flour
- Almond flour
- Tapioca Starch
- Maple Sugar
- Baking powder
- Almond milk
- Canned pumpkin
- Avocado oil
For the cassava flour, I used Otto’s Naturals – code livwell gets you 10% off your order.
For a refined-sugar free swap, replace maple sugar with brown coconut sugar. To make vegan, swap in flax eggs. You can also swap the tapioca starch for corn starch if needed.
I received a question on whether these can be made into waffles, and I don’t see why it wouldn’t work! It’s a very sturdy batter. Let me know if you try it.
Paleo Pumpkin Pancakes
- 1 cup cassava flour
- 1/2 cup almond flour
- 1 cup tapioca starch
- 1/2 cup maple sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 1/4 cup almond milk
- 1 can pumpkin puree
- 2 eggs
- 2 tbsp avocado oil
- 1 tsp vanilla
- Whisk together all dry ingredients in a large bowl.
- Then in another bowl, beat milk, pumpkin, eggs, oil and vanilla together.
- Mix wet mixture into dry mixture until well combined.
- Cook one pancake at a time on oiled griddle until batter is used up.